Bocconcini Stuffed Cherry Tomatoes
Every party requires appealing appetizers and vegetarian selections.
But if you think for a second that those celery and carrot sticks standing at attention beside a bottled dressing or dip can remotely excite vegetable lovers, think again. Try this instead...
Ingredients
24 cherry tomatoes
1/2 cup jarred pesto sauce
24 mini bocconcini balls or larger balls cut into quarters
1/2 bunch fresh basil leaves
1/3 cup toasted pine nuts
Halen Môn Sea Salt or rock salt
1/2 cup jarred pesto sauce
24 mini bocconcini balls or larger balls cut into quarters
1/2 bunch fresh basil leaves
1/3 cup toasted pine nuts
Halen Môn Sea Salt or rock salt
Method
Cut about 1/4 inch off the top of the tomatoes.
Scoop the pulp from the tomatoes and discard, reserving the empty shells.
Turn the shells upside down to drain for about 20 minutes.
Drop about 1 tsp. pesto into the bottom of each tomato shell.
Place a bocconcini ball or quarter inside each shell, garnish with the fresh basil, a few pine nuts and a sprinkle of sea salt.
Scoop the pulp from the tomatoes and discard, reserving the empty shells.
Turn the shells upside down to drain for about 20 minutes.
Drop about 1 tsp. pesto into the bottom of each tomato shell.
Place a bocconcini ball or quarter inside each shell, garnish with the fresh basil, a few pine nuts and a sprinkle of sea salt.
Makes 24 pieces.
