SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stuffed Cherry Tomatoes

Makes: 30 servings
Prep 45 mins
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
  • 1/4  cup  pine nuts, toasted
  • 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)
  • Servings Per Recipe 30,
  • cal. (kcal) 29,
  • Fat, total (g) 2,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 16,
  • Potassium (mg) 59,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe