Stuffed Cherry Tomatoes

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


Stuffed Cherry Tomatoes

by 1  person


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Servings: 30 tomatoes
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Appetizers, Tomatoes

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

Make-Ahead Directions
Prepare as above through step 3. Cover and chill up to 4 hours.

Nutrition information
Per serving: Calories 29, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 2 mg, Sodium 16 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 1%, Iron 2%. Exchanges: Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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