Herb-Stuffed Cherry Tomatoes

Name: Herb-Stuffed Cherry Tomatoes
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 (chA vre) or 4 ounces cream cheese; fresh parsley (optional) or fresh dill sprig (optional); 1 tablespoon snipped fresh tarragon or 1 tablespoon dill

9 ingredients

3 steps

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 (chA 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 chevre. 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.