Stuffed Cherry Tomatoes

Makes 8 servings

24 cherry tomatoes
1 tsp dried basil
2 Tbsp pine nuts, toasted
1 small garlic clove,
minced
1 oz Parmesan cheese
 
1. Cut a small slice off the top of tomatoes
and hollow out tomatoes. Discard seeds
and juice. Put tomatoes on a baking
sheet.
2. Combine basil, nuts, garlic and
Parmesan in blender or food processor.
Blend until cheese and nuts are ground.
3. Use baby spoon to stuff mixture into
tomatoes. Serve cold, or heat in 400-
degree oven 10 minutes just before
serving.
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