Recipes

CHERRY TOMATOES WITH WALNUT PESTO


August 04, 2015 By:
Prep:
20 minutes
Cook:
N/A
Serves:
Makes 24
These bite-sized appetizers add color and the flavors of summer to any appetizer tray.The pesto will keep for up to 2 days in a covered container in the refrigerator. Stuff the tomatoes up to 4 hours before serving. Cover and refrigerate.

Ingredients

Directions

  1. Process all the pesto ingredients in a food processor until the mixture is a slightly chunky purée. Taste and adjust the seasoning.
  2. Halve the tomatoes horizontally. Using a small melon baller or a spoon, scoop out the seeds and juice. Turn upside down to drain. Using a small spoon, fill each tomato shell with about 1 teaspoon of the pesto.
  3. Serve chilled or at room temperature.