Best Lemon Walnut Pesto Stuffed Cherry Tomatoes Recipes

EASIEST STUFFED CHERRY TOMATOES APPETIZER

Steps:

• Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
• scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
• stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
• Serve on a platter.

PESTO CHICKEN STUFFED CHERRY TOMATOES

Steps:

• Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water.
• In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less.
• If you need a bit more moisture and don't want to use more Pesto add a bit of olive oil.
• Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
• Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes.
• If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.

WALNUT STUFFED CHERRY TOMATO HALVES

Steps:

• 1.Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
• 2.Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

LEMON WALNUT PESTO

Steps:

• Place scallions, parsley, garlic and salt in food processor and pulse until well combined.
• Turn on food processor and drizzle in lemon juice and olive oil.
• Add walnuts and pulse until incorporated.
• Serve with sesame crackers.

BLT BITES (STUFFED CHERRY TOMATOES)

Steps:

• Cut a thin slice off of each tomato top.
• Scoop out the insides and drain upside-down on a paper towel.
• In a small bowl combine all other ingredients.
• Spoon the mixture into the tomatoes.
• Chill and serve.
• Oh boy, are they good and pretty too!