Vegetable Holiday Appetizers

Posted by Michael Vyskocil Dec 9, 2007

Herbed Cheese Stuffed Tomatoes

MAKES 36 STUFFED TOMATOES

3 dozen cherry tomatoes, about 1 to 1-1/2 inches in diameter

2 tablespoons of homemade or commercially prepared pesto

1 small garlic clove, finely minced

2 tablespoons flat-leaf parsley, finely snipped

2 tablespoons fresh chives, finely snipped

1 tablespoon fresh tarragon, finely snipped

1 8-oz. package cream cheese

4 oz. fresh goat cheese

Fresh parsley or dill sprigs, for garnishing (optional)

With a sharp paring knife, cut off the top of each cherry tomato (the stem side). Hollow out the inside of the cherry tomatoes, using a small teaspoon or a melon baller. Invert the tomatoes onto a baking tray lined with paper towels and set aside.

Place the pesto, garlic, parsley, chives, and tarragon in the bowl of a food processor. Process the mixture for 15 seconds. Add the cream cheese and goat cheese to the bowl. Process the mixture for an additional 30 to 45 seconds or until the mixture is smooth.

Transfer the cheese mixture to a pastry bag fitted with a large star tip and pipe the mixture into each of the cherry tomatoes. Garnish the top of the mixture with a sprig of fresh parsley or dill.

Transfer the stuffed tomatoes to a baking tray, cover with plastic wrap, and refrigerate until ready to serve.