Ingredients
4
oz. garden vegetable cream cheese spread (from 8-oz. tub)
1
large yellow bell pepper
4
Italian plum tomatoes, each cut into 5 slices
Fresh chives, cut into 1 to 2-inch lengths, if desired
Preparation
Allow cream cheese spread to stand at room temperature for 30 minutes. Meanwhile, using 1-inch star canapé cutter, cut 20 stars from yellow pepper.
Pipe or spoon about 2 teaspoons cream cheese spread onto each tomato slice. Top each with pepper star and several chive pieces.
