Now, this is interesting…a sort of frozen pimento cheese stuffed into a cold tomato.
Frozen Olive Cheese Salad
3 ounces sharp cheddar cheese
1/2 cup cream
10 ripe olives, stoned and chopped
1 teaspoon chopped pimento
6 tomatoes, hollowed out and chilled
lettuce or watercress
mayonnaise
Blend cheese well with cream; add olives and pimento. Place in 6 small paper cups and freeze 2-3 hours in refrigerator tray. Unmold into hollowed out tomatoes; serve on lettuce with mayonnaise. Serves 6.
From the 500 Delicious Salad Recipes cookbook, 1951
I don’t like the idea of the freezing cream and actually I don’t like the idea of cream much at all either.
Can’t we just hollow out a tomato, shove some cream cheese (or cheddar cheese) and pimento and olives into it and call it done?