Best Pesto Cream Cheese Stuffed Cherry Tomatoes Recipes
CHERRY TOMATOES STUFFED WITH PESTO
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-STUFFED CHERRY TOMATOES
These tiny bright bite-size gems are a cinch to make. Prepare them up to 2 hours in advance, then cover and refrigerate until serving time. For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes. This came from Diabetic Living Online. I have not tried this, just saving for future use.
Provided by internetnut
Categories Fruit
Time 15m
Yield 36 stuffed tomatoes, 36 serving(s)
Number Of Ingredients 9
Steps:
- 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
- 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chèvre. Process another 30 to 45 seconds or until the filling is smooth.
- 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.
Nutrition Facts : Calories 36.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 9.4, Sodium 37.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 1.2
CREAM CHEESE STUFFED CHERRY TOMATOES
Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories.
Provided by kmergirl
Categories Lunch/Snacks
Time 1h
Yield 15-20 cherry tomatoes, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
- Cream until smooth cream cheese, green onions,sour cream.
- Add salt and pepper to taste.
- Fill tomatoes, chill 20 minutes and serve.
Nutrition Facts : Calories 47.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.9, Sodium 29.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 1.1
LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES
This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.
Provided by Ducky
Categories Cheese
Time 25m
Yield 12 tomatoes
Number Of Ingredients 9
Steps:
- Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
- Taste and adjust seasonings, as necessary.
- Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
- Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
- Sprinkle with paprika just before serving.
- Serve chilled or room temperature.
Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 32.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 1.8
BASIL CREAM CHEESE PESTO FILLED TOMATOES
Steps:
- 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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