Cucumber Cups With Roasted Tomato & Pine Nuts

These pretty little mouthfuls of taste are a perfect accompaniment to any meal.

2     Ontario greenhouse tomatoes, quartered
1     Tsp olive oil
1     Cup cream cheese, room temperature
1     Tsp balsamic vinegar
¼    Tsp hot sauce
2     Tbsp toasted pine nuts, chopped
2     Ontario greenhouse cucumbers, sliced into ¼” rounds
       Salt and pepper to taste

Toss tomatoes, oil and salt and pepper. Lay tomatoes on a parchment-lined baking sheet, skin side down and roast in a 400 F oven for approx. 20 minutes. Let cool and chop into fine pieces.

In a bowl, beat cream until creamy. Add tomatoes and combine. Stir in vinegar; season with hot sauce, salt and pepper. Stir in chopped pine nuts and refrigerate until needed.

To serve, scoop out some of the center of the cucumber slices, making a well. Pipe or spoon tomato mixture onto cucumber. Garnish with pine nuts and slivers of tomato. Makes 3 dozen.