Walnut Stuffed Cherry Tomato Halves

1. 1

   1.

2. 2

   Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.

3. 3

   Cut the tops off the tomatoes.

4. 4

   With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin.

5. 5

   Season the insides lightly with salt.

6. 6

   Fill the tomatoes with the walnut and arugula mixture.

7. 7

   Serve at room temperature.

8. 8

   Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

9. 9

   For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe.

10. 10

    Its more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.