Stuffed Cherry Tomatoes

These bite-size appetizers bring festive red and green color to your holiday table.

Stuffed Cherry Tomatoes Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
30 servings
Prep:
45 mins
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Stuffed Cherry Tomatoes

Ingredients
30
cherry tomatoes (1-inch diameter)
1
cup firmly packed fresh basil leaves
1/2
cup firmly packed fresh flat-leaf parsley leaves
1
large clove garlic, quartered
1/8
teaspoon black pepper
2
tablespoons olive oil
4
ounces goat cheese (chevre), crumbled (1 cup)
 
Fresh basil leaves (optional)

Directions

  1. Slice off the very top of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain.
  2. For pesto, in a blender container or food processor bowl combine 1 cup basil, the parsley, nuts, garlic, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides. With the machine running slowly, gradually add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in the goat cheese.
  3. Spoon pesto mixture into a small self-sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. Place filled tomatoes on a serving plate. If desired, garnish with small basil leaves. Makes 30 tomatoes.

From the Test Kitchen

Prepare as above through step 3. Cover and chill up to 4 hours.

Nutrition Facts

(Stuffed Cherry Tomatoes)
    Per serving:
  • 29 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 2 mg chol.,
  • 16 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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