Little stuffed tomatoes with Roquefort cream and green olives

Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Cheap
Ingredient(s) :

130gr. Roquefort cheese
8 cocktail tomatoes
80g (0.18lb) stoned green olives
130g (0.29lb) Mascarpone

Receipt :

1. Cut the head of the tomatoes and scoop out them. Turn them over on a dishcloth during 15 minutes.
2. Mix the Roquefort with Mascarpone. Add the minced olives and pepper.
3. Stuff the tomatoes with the mixture. Cover with the head of the tomatoes, and serve chilled.