Cherry Tomatoes With Pesto (Gluten-Free)

Submitted by Jubes

"Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 30

ingredients

• 500 g small cherry tomatoes (1 lb)

• Pesto

• 1 cup basil leaves
• 2 garlic cloves
• 3 tablespoons pine nuts
• 1⁄4 cup olive oil
• 3 tablespoons grated parmesan cheese
• 5 tablespoons grated extra-tasty cheese (can use other hard strong matured cheese)
• salt and pepper

directions

1. Wash and dry the tomatoes.
2. Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
3. Put the tomatoes aside on a plate until the pesto is ready.
4. To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
5. Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
6. Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
7. Chill the tomatoes for about an hour before serving.
8. Makes approx 30.

Reviews

[Chef Buggsy Mate]

Made this as a side to go along with skillet blackened beef with onions and potatoes. It was truly delicious and received no complaints (a big plus). Since I could not find the cheese mentioned we added a few shreds of mozzarella and fresh grated Parmesan. I also had a little bit of chopped olives left over from a previous recipe, so I added a pinch of chopped olives to some of the tomatoes as well. Will definitely be making this recipe again. Made and reviewed for the 44th AUS/NZ Recipe Swap.