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Appetizer: Basil Cream Cheese Pesto Filled Tomatoes

Source of Recipe

Lin Scarduzio


List of Ingredients

8 fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/4 cup grated parmesan cheese
6 ounces lowfat cream cheese
1 pint cherry tomatoes (about 30)


Recipe

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. Yield: 24 appetizers