Pesto Tomatoes

1. 1

   Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.

2. 2

   Put garlic through a press and add to food processor. Add basil, Parmigiano-Reggiano, toasted pine nuts, salt, pepper, and basil leaves. Turn food processor on low until everything is finely ground

3. 3

   Slowly drizzle in extra-virgin olive oil.

4. 4

   Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.

5. 5

   With a sharp pairing knife, cut a circle around the top of each tomato being careful not to slice through the bottom of the tomato.

6. 6

   Using your finger, carefully hollow out each tomato.

7. 7

   Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.

8. 8

   Place stuffed tomatoes in mini muffin tins.

9. 9

   Bake at 350F for 10 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.