CHERRY TOMATOES and SNOW PEAS with SEASONED CHEESE

The cherry tomatoes and snow peas add a splash of color to any hors d' oeuvre tray.

1 dozen medium-size cherry tomatoes
1 dozen snow peas
4 ounces cream cheese
1/4 - 1/2 teaspoons finely minced garlic
1 tablespoon finely minced chives
2 teaspoons finely minced fresh parsley
2 tablespoons finely minced fresh spinach
1/2 teaspoon Worcestershire sauce
2 tablespoons finely minced ham or shrimp {optional}

Wash the tomatoes. Cut a thin slice off the top and seed. Place upside down on a rack to drain.
Remove the stem from the snow peas, string them, and blanch in a pot of boiling water for 30 seconds. Remove from the heat and immediately plunge into ice water to stop the cooking process. Lay out on paper towels to drain. With a sharp knife carefully open up the pods along their straight side.
Combine the cream cheese, garlic, chives, parsley, spinach, Worcestershire sauce, and minced ham or shrimp. Mix well. Taste and adjust, keeping in mind the fact that the longer this sets the stronger the flavors will be.

Using a pastry bag fitted with an open tip, pipe about 2 teaspoons of filling into each of the cherry tomatoes and snow peas.
Makes 24 appetizers.