Cherry tomatoes with pesto

Cherry tomatoes with homemade pesto and asiago cheese

Ingredients (24 cherry tomatoes)

• 2 dozen cherry tomatoes, washed and cored
• Asiago cheese
• 1 c. packed basil leaves, washed and dried
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup parmesan cheese
• 1/8 cup extra virgin olive oil

Instructions

1. Cut the asiago cheese to make 24 pieces, rectangular shape. Set aside.
2. Wash the cherry tomatoes and slice off the top.
3. Carefully scoop out the seeds with a small spoon. Set aside.
4. In a food processor combine the basil leaves, pin nuts, cheese and garlic.
5. Incorporate the oil to the mixture and pulse until well blended. (Should be creamy and lightly nutty)
6. Add Sea salt and pepper for flavoring. Set aside.
7. Stuff the cherry tomatoes with a piece of asiago cheese and use a small spoon to fill each cherry tomato with a little pesto.