Wednesday, June 27, 2012

Basil Pesto and Mozzarella stuffed Tomatoes

Today I am bringing to you a very simple and fast appetizer. I was afraid they may not disappear so fast because they are so healthy. I turned around and they were gone before I got to try them, so I had to make another batch. Hopefully your kids are not afraid of anything green, because these taste so full of flavor and don't taste like a yucky green vegetable (even though I love green vegetables, my son doesn't). I like to get a big container of fresh basil pesto from the store. I made mine before but had a reaction to the pine nuts I used, and I have not had a reaction to the pesto sold at my local health food store. 

Basil Pesto and Mozzarella stuffed Tomatoes
adapted from Whipper Berry
1/4 cup grated mozzarella
1/4 cup basil pesto
20 Cherry Tomatoes
Salt to taste

Core the tomatoes with a small paring knife. Rinse out the seeds and sprinkle salt into the tomatoes. Turn upside down onto a paper towel, and refrigerate until filling is ready. This gives them time to drain and the salt helps eliminate excess moisture. Mix the pesto with the mozzarella, and use a teaspoon to fill the tomatoes. Serve immediately or refrigerate until time to serve. 
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