You may also like
Categories:
pine nuts garlic basil salt fresh ground pepper extra-virgin olive oil tomatoes tomatoes breadcrumbs butter
Viewed: 66 - Published at: 8 months agoIngredients
- Pesto:
- 2/3 cup pine nuts
- 2 garlic cloves
- 4 cups basil leaves, packed
- 1/2 cup shredded Parmigiano-Reggiano
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon fresh ground pepper
- 2/3 cup extra-virgin olive oil
- Tomatoes:
- 24 cocktail tomatoes
- 1 cup Parmigiano-Reggiano, shredded
- 1/4 cup Panko breadcrumbs
- 1 tablespoon butter, melted
Method
- Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
- Put garlic through a press and add to food processor. Add basil, Parmigiano-Reggiano, toasted pine nuts, salt, pepper, and basil leaves. Turn food processor on low until everything is finely ground
- Slowly drizzle in extra-virgin olive oil.
- Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
- With a sharp pairing knife, cut a circle around the top of each tomato being careful not to slice through the bottom of the tomato.
- Using your finger, carefully hollow out each tomato.
- Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
- Place stuffed tomatoes in mini muffin tins.
- Bake at 350F for 10 minutes or until browned.
