Stuffed Cherry Tomatoes

1. 1

   Slice off the very tops of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain.

2. 2

   For pesto, in a blender or food processor combine 1 cup basil, the parsley,nuts, garlic and pepper. Cover and blend or process with several on off turns until a paste forms, stopping machine several times and scraping sides. With the machine running, slowly add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in goat cheese.

3. 3

   Spoon mixture into a small self sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. place filled tomatoes on a serving plate. If desired, garnish with small basil leaves.

No additional tips available.