Stuffed Tomatoes with Cream Cheese and Garden Cress
Rinse the tomatoes. Cut a lid from each and gently scoop out the center with a teaspoon. Place an olive in each tomato.
Season the cream cheese with salt and pepper and spoon into the tomatoes.
Cut the cress from its bed with scissors and insert a bouquet into the cream of each tomato.
Arrange on a plate and serve.