Stuffed Cherry Tomatoes
Recipe from
Better Homes and Gardens
These bite-size appetizers bring festive red and green color to your holiday table.

Servings:
30 tomatoes
Prep Time:
45 mins
Total Time:
45 mins
Ingredients
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30cherry tomatoes (1-inch diameter)see savings

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1 cupfirmly packed fresh basil leavessee savings

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1/2 cupfirmly packed fresh flat-leaf parsley leavessee savings

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1/4 cuppine nuts, toastedsee savings

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1 large clovegarlic, quarteredsee savings

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1/8 teaspoonblack peppersee savings

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2 tablespoonsolive oilsee savings

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4 ouncesgoat cheese (chevre), crumbled (1 cup)see savings

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Fresh basil leaves (optional)see savings

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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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