Basil Cream Cheese Pesto Filled Tomatoes
8 fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/4 cup grated parmesan cheese
6 ounces cream cheese
1 pint cherry tomatoes (about 30)
In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
Fill tomatoes with pesto using a pastry bag fitted with a large nozzle.
Yield: 24 appetizers