1 pt. cherry tomatoes
6 oz. cream cheese
1/2 c. (2 oz.) crumbled blue cheese
2 tbsp. finely chopped celery
1 tbsp. finely chopped onion
3/4 c. finely chopped walnuts

Wash tomatoes and cut off tops to make caps. Scoop pulp from caps and tomatoes. Beat together cream cheese, blue cheese and sour cream until blended. Add celery, onion and walnuts and stir. Fill tomato shells with cheese mixture, mounding slightly. Replace tomato caps; secure with toothpicks. Chill. Yield: 20 to 30 appetizers.