Stuffed Tomatoes with Marigold Blossoms

Herbs used:

Sweet Basil
French marigold blossoms (petals only: snip off with scissors, leaving the green base behind)

Recipe:

12 Roma or cherry tomatoes, cut in half, seeds scooped out
1 small (4 oz.) package cream cheese, room temp.
1 sprig (about 4 inches long) Sweet Basil, stem removed
1/2 cup pecan halves
Petals from 2 French marigolds

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine.

Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs.

Serve immediately or refrigerate up to 24 hours before serving.