Pesto Cream Cheese Stuffed Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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These are yummy, easy, and festive. Ingredients:
healthy size handful of basil leaves (the whole container if using one of those plastic 0.75 oz fresh herb packs) |
clove of garlic (a really bitter piece of garlic could ruin everything so be careful!) |
1/4 cup pine nuts |
1/4 grated parmesan |
1 6-8 oz size pkg low fat (not reduced fat) cream cheese. i used the philly with 1/3 less fat. |
1 pint cherry tomatoes (the slightly bigger ones are ideal) |
Directions:
1. Throw everything but the tomatoes into the food processor and process until it is paste like.
2. Hollow out the cherry tomatoes
3. Put the pesto cream cheese in a baggie, cut the tip off of one of the bottom corners of the bag to create a 'pastry' type bag, and pipe the cheese mixture into the tomatoes
4. Sprinkle chopped basil on top for garnish if desired.
5. This also works well as an appetizer if you spread the pesto cheese on a crostini and then top it with a tomato slice. The cream cheese pesto alone is dip worthy with veggies, pita chips, crackers, anything. Tasty.
6. Cook down the garlic for 1 min or so before you add it to the mix if you don't want the intensity of raw garlic flavor.
7. Also, if you make it ahead be aware that the garlic flavor will intensify over time.
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