Cherry Tomatoes with Neufchatel & Pesto

1. 1

   Cut off tops of tomatoes and scoop out seeds and pulp; rinse under cold running water to remove all traces and let drain, cut side down, on paper towels.

2. 2

   While tomatoes are drying, prepare filling.

3. 3

   Combine cheese and pesto; blend well.

4. 4

   With pastry tube (or thin knife), fill each tomato with pesto cheese mixture.

5. 5

   Garnish with parsley; serve at room temperature.

6. 6

   May make a day ahead and store covered in refrigerator; allow 1/2 hr to warm to room temp before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.