This easy little-stuffed cherry tomato appetizer makes a nice snack or appetizer for a spring or summer event.
- Place tomatoes stem-side down; cut an x in each, to about 1/4-inch from the bottom of each tomato.
- Spread carefully to open the wedges without breaking.
- In a small bowl, combine cream cheese, dressing mix, and milk. Blend well.
- Fill each tomato with about 1 teaspoon of the cream cheese mixture.
- Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving.