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Pesto Tomatoes

21 Sep

Pesto Tomatoes

These little bite-size appetizers pack a big flavor punch.  It’s a good thing to make when you have endless amounts of summer basil that you just aren’t sure what to do with.

Ingredients:
For Pesto:

  • 2/3 cups pine nuts, toasted
  • 2 garlic cloves
  • 4 cups basil leaves, packed
  • 1/2 cup shredded Parmigiano-Reggiano
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. fresh ground pepper
  • 2/3 cup good quality extra-virgin olive oil

For Tomatoes:

  • 24 cocktail tomatoes
  • 1 cup Parmigiano-Reggiano
  • 1/4 cup Panko breadcrumbs
  • 1 Tbsp. butter, melted

Directions:
For Pesto:

  1. Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
  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. Slowly drizzle in extra-virgin olive oil.

For Tomatoes:

  1. Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
  2. 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.
  3. Using your finger, carefully hollow out each tomato.
  4. Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
  5. Place stuffed tomatoes in mini muffin tins.
  6. Bake at 350F for 10 minutes or until browned.
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Posted by on September 21, 2013 in Appetizers, Summer, Uncategorized

 

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