Pesto Cream Cheese Stuffed Cherry Tomatoes Recipes

Steps:

• Place the cream cheese spread in a large bowl and beat until smooth. Add the pesto sauce and beat until thoroughly combined.
• Fit the piping tip on your piping bag, if using. Spoon the mixture into the piping bag or plastic sandwich bag. Pipe a dab of the cream cheese mixture onto each tomato half.
• Garnish each with a piece of basil.

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl. Spoon into tomatoes. Refrigerate until serving.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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.

Steps:

• In a food processor or blender, blend the cream cheese, feta cheese green onion, pepper and oregano, until smooth, scrape down the sides, add the tablespoon of either yogurt or sour cream ( only if necessary, the mixture should be spoonable). Cover and refrigerate for 1 hour.
• Rinse the cherry tomatoes and remove stems. With a sharp knife, cut a slice fron the non-stem end of each tomato. With a small spoon scoop out as much of the seeds and pulp and you can (discard them), arrange the hollow tomatoes on paper towel lines plate to drain.
• After the cheese mixture has chilled for 1 hour, transfer the it to a small zipper-top plastic bag, squeeze out air. Snip off one corner, squeeze the cheese filling into each tomato, arrange on serving dish and sprinkle with paprika.