Cherry Tomatoes With Pesto (Gluten-Free)

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: 30 mins
• 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.