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.
Preparation Time
15 mins
Total Time
15 mins
Calories
42 Calories
Recipe Instructions
Step 1
In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Step 2
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.
Step 3
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.
