Basil Cream Cheese Pesto Filled Tomatoes
8 fresh basil leaves
3 cloves of fresh garlic
1/4 c. pine nuts
1/4 c. grated Parmesan cheese
1 (6-oz.) pkg. low-fat cream cheese
1 pint cherry tomatoes (about 30)
In food processor fitted with metal blade, purÃ©e 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 â€œpestoâ€ using a pastry bag fitted with a large nozzle.
Yield: 24 appetizers