Herb-Stuffed Cherry Tomatoes

Herb-Stuffed Cherry Tomatoes

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From: Diabetic Living Magazine

Prepare these bite-size gems up to 2 hours in advance, then cover and chill until serving time. For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 3 dozen cherry tomatoes, 1 to 1- ½ inches in diameter
  • 2 tablespoons purchased pesto
  • 1 clove garlic, minced
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon snipped fresh tarragon or dill
  • 1 (8 ounce) package cream cheese
  • 4 ounces fresh goat cheese (chèvre) or cream cheese
  • Fresh parsley or fresh dill sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Using a sharp knife, cut off the top ⅓ of each tomato on the stem end. Set aside the tops for garnish, if desired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
  2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor. Process for 15 seconds; add the cream cheese and chevre. Process another 30 to 45 seconds or until the filling is smooth.
  3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

Nutrition information

  • Serving size: 1 stuffed tomato
  • Per serving: 40 calories; 3 g fat(2 g sat); 1 g carbohydrates; 1 g protein; 8 mg cholesterol; 38 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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