Tuesday, June 14, 2011

Cherry Tomatoes Filled with Pesto Cream Cheese

These little tomato party bites are delicious. The filling keeps well and can be prepared in advance, but wait until shortly before serving to stuff the tomatoes. 

Cherry Tomatoes Filled with Pesto Cream Cheese
recipe adapted from Cooking Club of America

1 (8-oz.) pkg. reduced-fat cream cheese, cubed
4 cups cherry tomatoes, washed, dried

In a food processor, combine cream cheese and prepared pesto; pulse until smooth and creamy. (Filling can be made up to 2 days ahead. Cover and refrigerate.)

Shortly before serving, slice a thin piece off the rounded side (opposite stem) of each cherry tomato with serrated or sharp paring knife. With grapefruit spoon or fingertips, scoop out seeds, taking care to keep tomatoes intact.

Spoon pesto cream cheese into pastry bag fitted with star tip or small resealable plastic bag with ½ inch hole snipped in one corner. Pipe rosette of filling into cavity of each cherry tomato. Place each filled cherry tomato on basil leaf; arrange on serving platter. Garnish with remaining 2 tablespoons pine nuts.

About 48 appetizer pieces