Rating: 4.5 stars 4.4
129 Ratings
  • 5 star values: 77
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 3

You can also use the little, yellow, pear-shaped tomatoes for this recipe, and feel free to use minced tarragon or chervil instead of basil.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.

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  • Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.

  • Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

Nutrition Facts

42 calories; protein 2.4g; carbohydrates 1.9g; fat 2.9g; cholesterol 7.5mg; sodium 148.7mg. Full Nutrition
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