Recipe courtesy of Lin Scarduzio

Basil Cream Cheese Pesto Filled Tomatoes

  • Yield: 24 appetizers
Save Recipe

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

  1. In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
  2. To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
  3. Fill tomatoes with "pesto" using a pastry bag fitted with a large nozzle.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts

Herbed Cream Cheese

Mac and Cheese with Chicken, Tomato and Basil

Cream Eggs with Irish Cheese and Chives

Okra and Tomatoes

Grilled Tomatoes

Roasted Tomatoes

Slow Braised Tomatoes