Pesto Tomatoes

Directions

1. 1
   Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
2. 2
   Put garlic through a press and add to food processor. Add basil, Parmigiano-Reggiano, toasted pine nuts, salt, pepper, and basil leaves. Turn food processor on low until everything is finely ground
3. 3
   Slowly drizzle in extra-virgin olive oil.
4. 4
   Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
5. 5
   With a sharp pairing knife, cut a circle around the top of each tomato being careful not to slice through the bottom of the tomato.
6. 6
   Using your finger, carefully hollow out each tomato.
7. 7
   Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
8. 8
   Place stuffed tomatoes in mini muffin tins.
9. 9
   Bake at 350F for 10 minutes or until browned.