Herb-Stuffed Cherry Tomatoes

Submitted by internetnut

"These tiny bright bite-size gems are a cinch to make. Prepare them up to 2 hours in advance, then cover and refrigerate until serving time. For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes. This came from Diabetic Living Online. I have not tried this, just saving for future use."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 36 stuffed tomatoes
• Serves: 36

ingredients

• 3 dozen cherry tomatoes, 1 to 1-1/2 inches in diameter
• 2 tablespoons purchased pesto sauce
• 1 garlic clove, minced
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh chives
• 1 (8 ounce) package cream cheese
• 4 ounces fresh goat cheese (chà vre) or 4 ounces cream cheese
• fresh parsley (optional) or fresh dill sprig (optional)
• 1 tablespoon snipped fresh tarragon or 1 tablespoon dill

directions

1. 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
2. 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chèvre. Process another 30 to 45 seconds or until the filling is smooth.
3. 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.