Basil Cream Cheese Pesto Filled Tomatoes

8 fresh basil leaves

3 cloves garlic

1/4 cup pine nuts

1/4 cup grated parmesan cheese

6 ounces cream cheese

1 pint cherry tomatoes (about 30)


In a food processor fitted with metal blade puree 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 pesto using a pastry bag fitted with a large nozzle.