Recipe courtesy of Lin Scarduzio

Basil Cream Cheese Pesto Filled Tomatoes

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  • Yield: 24 appetizers
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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)


  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.