Basil Cream Cheese Pesto Filled Tomatoes
- 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.
Recipe courtesy of Lin Scarduzio