Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian

Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian

These make a colorful and tasty appetizer to go with drinks, or as part of a buffet.Make the pesto when fresh basil is plentiful, and freeze it in batches.

1 pound cherry tomatoes ( about 36 )
1 cup fresh basil
3 to 4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra, to taste
7 tablespoons olive oil
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated Pecorino cheese
Freshly ground black pepper

1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a melon baller or small spoon.

2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.

3. Fold in the grated cheeses ( use all Parmesan if Pecorino is not available ). Season with pepper, and more salt if necessary.

4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving. Serves 8 to 10 as an appetizer.

Source: Italian - The Essence of Mediterranean Cuisine