8 ounces husked pimento-stick cheese
2 ripe tomatoes, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
1 cup milk
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Slit each tomato, slice bottom 60/40.Make 3 deep cuts across top, leaving 1 inch lengthwise from each side. GENTILET loosely, each toothpick 3/4 inch from edge to edge. DIP each nail on one corner of a tomato in milk and salt and pepper, then spoon about 1 teaspoon cheese onto each pineapple, pinching and squeezing to prepare.
Bake for 20 minutes, or until cooked through and fluffy.
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