Pesto Stuffed Cherry Tomatoes
These are a great easy appetizer to make and travel well to potlucks!
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- a few dashes of pepper
- 2 Tbs olive oil
- 1 clove garlic
- 1/2 cup ricotta cheese
- 20 cherry tomatoes
Use a food processor to blend together the basil, parsley, Parmesan, salt, pepper, olive oil and garlic.
Mix the pesto with the ricotta.
Make an X in the bottom of each tomato cherry almost to the top. Gently spread it open and scoop out the seeds and pulp. Spoon the pesto-ricotta mix into each tomato.
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