Herb-Stuffed Cherry Tomatoes

1. 1

   1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.

2. 2

   2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chevre. Process another 30 to 45 seconds or until the filling is smooth.

3. 3

   3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.