Basil Cream Cheese Pesto Filled Tomatoes

Yield:
24 appetizers
Ingredients
  • 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)
Directions

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.


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