Stuffed Cherry Tomatoes
cherry tomatoes (1-inch diameter)
cup firmly packed fresh basil leaves
cup firmly packed fresh flat-leaf parsley leaves
large clove garlic, quartered
teaspoon black pepper
tablespoons olive oil
ounces goat cheese (chevre), crumbled (1 cup)
Fresh basil leaves (optional)
- 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.
- 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.
- 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