Vegetable Basil Cream Cheese Pesto-Filled Tomatoes

posted by Cissy 06-29-100 5:24 PM

from Sarah Moulton on TVFN
Basil Cream Cheese Pesto-Filled Tomatoes
Recipe courtesy Lin Scarduzio

8 fresh basil leaves
3 cloves of fresh garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1 (6-ounce) package low fat cream cheese
1 pint cherry tomatoes (about 30)

In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.

To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.

Fill tomatoes with “pesto” using a pastry bag fitted with a large nozzle.

Yield: 24 appetizers

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