Cherry Tomatoes With Pesto Gluten Free Recipes

CHERRY TOMATOES STUFFED WITH PESTO

Cherry Tomatoes Stuffed With Pesto image

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

Ingredients

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

Steps:

To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

CHERRY TOMATOES WITH PESTO (GLUTEN-FREE)

Cherry Tomatoes With Pesto (Gluten-Free) image

Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe

Provided by Jubes

Categories Vegetable

Time 30m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

500 g small cherry tomatoes (1 lb)
1 cup basil leaves
2 garlic cloves
3 tablespoons pine nuts
1/4 cup olive oil
3 tablespoons grated parmesan cheese
5 tablespoons grated extra-tasty cheese (can use other hard strong matured cheese)
salt and pepper

Steps:

Wash and dry the tomatoes.
Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
Put the tomatoes aside on a plate until the pesto is ready.
To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
Chill the tomatoes for about an hour before serving.
Makes approx 30.

Nutrition Facts : Calories 37, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.9, Sodium 31.5, Carbohydrate 1.5, Fiber 0.5, Sugar 0.7, Protein 1.1

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