Friday, April 22, 2011

Stuffed Cherry Tomatoes

These bite sized tomatoes make eating veggies so much more fun
You will need:
30 cherry tomatoes
1 cup fresh basil leaves
1/2 fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
1 large clove garlic, quartered
1/8 tsp black pepper
2 Tbsp olive oil
4 oz goat cheese, crumbled
very small narrow spoon

1.  Slice off the very top of each tomato.  Cut a thin slice off the bottom so that it stands level.  Scoop out tomatoes from the top using a very small narrow spoon.  Turn upside down on paper towels to drain. 

2.  In a blender or food processor combine 1 cup basil, the parsley, pine nuts, garlic and pepper.  Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides.  With the machine running, gradually add oil and blend to the consistency of soft butter.  Transfer to a small bowl and stir in the goat cheese.  

3.  Spoon cheese mixture into a small ziplock bag.  Snip a very small hole in one corner of the bag.  Squeeze the cheese mixture into the tomato shells.   Serve immediately or cover and chill for up to 4 hours.