I hardly ever make appetizers since I don’t entertain much and I just don’t think to make appetizers for everyday meals. But when the opportunity presents itself, I love to make little bites of deliciousness. I made these little tomato bites last time I hosted my book club. So simple, so yummy. They didn’t last long!
Obviously making these at the height of summer when the tomatoes and basil are ripe in the garden is the optimal situation. But luckily, cherry tomatoes and basil are available in the store year round and even in the winter, the cherry tomatoes are pretty tasty! I make my own pesto, but any store-bought variety would work as well in a pinch.
Pesto Stuffed Cherry Tomatoes
Basil pesto (click here for my recipe or you can use whatever pesto floats your boat)
Cut cherry tomatoes in half. Use a melon baller or spoon to scoop out the tomato guts and discard them. Spoon or pipe in pesto (a ziplock bag with the corner cut off works great for this if you don’t have a piping bag).
And that’s it! You can chill these or leave at room temperature. Refrigerate any leftovers if you have any.