Shelly's Recipe

PESTO GOAT CHEESE STUFFED TOMATOES

Category: Cold

20 to 25 fresh cherry tomatoes (not grape tomatoes)
4 oz. plain goat cheese, room temperature
3 tsp prepared pesto
2 tsp half-and-half

Cream the goat cheese, pesto and half-and-half until well combined. Spoon the mixture into a zip lock bag. I found a freezer bag works best. The seams of a sandwich bag tend to tear from the pressure. Set aside.

To prepare the tomatoes to be filled, snip the bottom of each tomato with a sharp kitchen knife. You want to trim just enough to create a flat spot for the tomatoes to stand properly.

Next, slice the top of each tomato to expose the insides. Using a knife with a sharp point, carefully cut out the center core. I have found a steak knife works best. Also, be careful not to break through the bottom of the tomato. You want to create a cup for the filling. Rinse out the seeds under cold water. Drain the tomatoes cup side down on paper towel.

Snip a corner of the zip lock bag and squeeze the cheese filling into each tomato. This can be served at room temperature.