Pesto Tomatoes recipe

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Ingredients

10 small ripe tomatoes
½ cup homemade or purchased pesto
1 cup grated Parmesan cheese

Nutrition Info

121.5 calories
carbohydrate: 4.8 g
cholesterol: 12.8 mg
fat: 8.7 g
fiber: 1.4 g
protein: 6.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 252.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.

  3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Recipe Yield

10 servings

Recipe Note

A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.

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