Cherry Tomatoes with Neufchatel & Pesto

Total Time
30mins
Prep 30 mins
Cook 0 mins

Simple to prepare but gourmet in appearance and flavor, an easy, colorful appetizer from "The Lighter Side of Italy." Can be made a day ahead if needed.

Ingredients Nutrition

Directions

  1. Cut off tops of tomatoes and scoop out seeds and pulp; rinse under cold running water to remove all traces and let drain, cut side down, on paper towels.
  2. While tomatoes are drying, prepare filling.
  3. Combine cheese and pesto; blend well.
  4. With pastry tube (or thin knife), fill each tomato with pesto cheese mixture.
  5. Garnish with parsley; serve at room temperature.
  6. May make a day ahead and store covered in refrigerator; allow 1/2 hr to warm to room temp before serving.

Reviews

(2)
Most Helpful

Very blah. I had to add quite a bit of Mrs. Dash to bring out the flavor.

lily_of_the_mall December 22, 2005

With a creamy goat cheese this would get a 5! Excellent as it is though! Very easy to make.

NoSuchAddress January 01, 2005

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