25 large, firm tomatoes 8 to 12 Neufchatel cheeses

3/4 cup minced olive

3/4 cup minced red pepper

1/2 to 1 teaspoon salt

1/2 teaspoon white pepper

Chop olives and pepper very fine, mix thoroughly with cheese and seasonings; roll in balls about half an inch in diameter. Cut tomatoes in halves crosswise; place each half on two or three heart leaves of lettuce, with cheese balls on top.

The olives and red pepper may be replaced by finely chopped parsley and paprika. Cottage cheese may be used in place of Neufchatel. Serve with French Dressing.