Creamy Pesto Stuffed Cherry Tomatoes
These creamy pesto stuffed cherry tomatoes are made with bright red and green ingredients to add a festive touch to an appetizer spread.
Ingredients
- About 15-20 cherry tomatoes depending on their size
- 4 ounces full-fat cream cheese room temperature
- ¼ cup store-bought pesto or homemade pesto
- salt to taste
- ⅛ teaspoon black pepper
- ¼ cup pine nuts or grated or shredded Parmesan cheese
Instructions
- Slice the top quarter of the cherry tomatoes off using a sharp knife. Remove the inside pulp using a small spoon (1/4 teaspoon or 1/8 teaspoon works great). Invert the tomato cups on a paper towel to drain while you mix the filling.
- Combine the cream cheese, pesto and black pepper in a bowl and stir to combine. Add salt to taste. Create a pipping bag by adding the cream cheese and pesto mixture to a zip lock bag. Cut a small corner off of the bag.
- Gently press the hallowed cherry tomatoes onto a plate to flatten the bottom and keep them stable. If pressing them doesn't do the trick, you can use a knife to slice off a sliver of the bottom of each tomato so that it's flat enough to stay in place, without rolling around.
- Squeeze the cream cheese and pesto mixture into each cherry tomato.
- Top with parmesan cheese or roasted pine nuts. To roast the pine nuts, add them to a small skillet and brown on medium-low heat for about 5 minutes or until they start to turn brown.
- This recipe can be served cold as is or warm. To serve these cherry tomatoes warm, bake them in the oven on a cookie sheet lined with parchment paper at 400 degrees for 3-5 minutes.
Notes
Store in an airtight container in the refrigerator.
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