Recipe: Bocconcini Stuffed Cherry Tomatoes?

Credit: 46137

These bocconcini stuffed cherry tomatoes will be more exciting to your party guests than veggies and dip

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…

Bocconcini Stuffed Cherry Tomatoes



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



Instructions

1. Cut about 1/4 inch off the top of the tomatoes.
2. Scoop the pulp from the tomatoes and discard, reserving the empty shells.
3. Turn the shells upside down to drain for about 20 minutes.
4. Drop about 1 tsp. pesto into the bottom of each tomato shell.
5. 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.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.