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Stuffed Cherry Tomatoes


Ingredients:
  • 30  cherry tomatoes
  • 1  cup  firmly packed fresh basil leaves
  • 1/2  cup  firmly packed fresh flat leaf parsley leaves
  • 1/4  cup  pine nuts, toasted
  • 1  clove garlic, quartered
  • 1/8  teaspoon  black pepper
  • 2  tablespoon  olive oil
  • 4  ounce  goat cheese, crumbled
  •   Fresh basil leaves (optional)
 
Directions:
1. Slice off the very top of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain.

2. For pesto, in a blender container or food processor bowl combine 1 cup basil, the parsley, nuts, garlic, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides. With the machine running slowly, gradually add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in the goat cheese.

3. Spoon pesto mixture into a small self sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. Place filled tomatoes on a serving plate. If desired, garnish with small basil leaves. Makes 30 tomatoes.

Make-Ahead Directions: Prepare as above through step 3. Cover and chill up to 4 hours.

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