Pesto Cream Cheese Stuffed Cherry Tomatoes Recipes

PESTO & CREAM CHEESE STUFFED CHERRY TOMATOES

Pesto & Cream Cheese Stuffed Cherry Tomatoes make great last-minute appetizers. They are so easy to make and delicious! And, naturally vegetarian and gluten free.

Provided by My Food and Family

Categories New Recipes & Featured Content

Number Of Ingredients 4

Pesto & Cream Cheese Stuffed Cherry Tomatoes image

Steps:

Place the cream cheese spread in a large bowl and beat until smooth. Add the pesto sauce and beat until thoroughly combined.
Fit the piping tip on your piping bag, if using. Spoon the mixture into the piping bag or plastic sandwich bag. Pipe a dab of the cream cheese mixture onto each tomato half.
Garnish each with a piece of basil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 pt. cherry tomatoes, cut in half
4 or 5 fresh basil leaves, diced

CHEESE-STUFFED CHERRY TOMATOES

"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

Cheese-Stuffed Cherry Tomatoes image

Steps:

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1 pint cherry tomatoes
1 package (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

STUFFED CHERRY TOMATOES

I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments-they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare! -Donna Smith, Grey Cliff, Montana

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 8

Stuffed Cherry Tomatoes image

Steps:

Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 36mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1 pint cherry tomatoes
FILLING:
3 ounces cream cheese, softened
1/4 cup ranch salad dressing
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped walnuts
Whole chives, optional

BASIL CREAM CHEESE PESTO FILLED TOMATOES

Provided by Food Network

Categories dessert

Yield 24 appetizers

Number Of Ingredients 6

Basil Cream Cheese Pesto Filled Tomatoes image

Steps:

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.

Ingredients

8 fresh basil leaves
3 cloves of fresh garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1 (6-ounce) package low fat cream cheese
1 pint cherry tomatoes (about 30)

CHERRY TOMATOES STUFFED WITH PESTO

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

Cherry Tomatoes Stuffed With Pesto image

Steps:

To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

CUCUMBER-STUFFED CHERRY TOMATOES

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 6

Cucumber-Stuffed Cherry Tomatoes image

Steps:

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

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Pesto Cream Cheese Stuffed Cherry Tomatoes Recipes

PESTO & CREAM CHEESE STUFFED CHERRY TOMATOES

Pesto & Cream Cheese Stuffed Cherry Tomatoes make great last-minute appetizers. They are so easy to make and delicious! And, naturally vegetarian and gluten free.

CHEESE-STUFFED CHERRY TOMATOES

"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."

STUFFED CHERRY TOMATOES

BASIL CREAM CHEESE PESTO FILLED TOMATOES

CHERRY TOMATOES STUFFED WITH PESTO

CUCUMBER-STUFFED CHERRY TOMATOES

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada

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