2 punnets of Cherry Tomatoes
1 cup Cashew Cheese Dip
2 tbsp fresh herbs chopped (1 tbsp if dried), we used oregano and rosemary
Extra Virgin Olive Oil, for drizzling
1. Preheat oven to 200C.
2. Line your baking tray with paper and make sure your knife is sharp, serrated is best.
3. Slice a cross in the top of each tomato and spread out, drizzle with olive oil and sprinkle with pepper pepper.
4. Place your Cashew Cream Cheese in a ziplock bag and snip off the tiny corner, then pipe cheese into the tops of your tomatoes.
5. Bake in oven for 10 minutes, making sure to check on them. Once done allow to cool slightly before serving.