Summer is a wonderful time for light appetizers! Cherry Tomatoes with Pesto are delightful morsels which beckon the ripe and sweet flavors of this season’s bounty. Living in Northern Vermont grants one unhindered access to majestic land and delicious organically grown vegetables by small family farms. Hudak Farm Stand and Greenhouse in St. Albans is one such stop. Not your average Farm Stand, Hudak’s provides eye candy for the soul as well as the palate.
The garlic drying tantalizes the senses;
Hanging above the ripeness of the fresh vegetables.
The flowers and melons wave goodbye and bring joy with their splendor.
I return home, hungry…
I love homemade pesto, however, if one does not have the time -prepared pesto from the grocer works very quickly in this tasty appetizer.
1 pint Cherry Tomatoes
2 cloves Garlic
1 bunch Basil
3-4 tablespoons Extra Virgin Olive Oil
2 tablespoons Pignoli (pine nuts)
1 tablespoon Grated Parmesan Cheese
I recall my elders using a mortar and pestle to macerate the basil and mash in combination with the additional ingredients. I prefer to use my food processor. Others prefer to purchase it ready made. Pesto is so appealing no matter how you choose to have it.
Wash and the basil, remove the stems and pat dry, set aside.
Make the Pesto: Peel garlic and place in bowl of food processor. Process for a few seconds, until garlic is macerated. Add the basil, process for 5 seconds. Add a pinch of salt. Add Pignoli, process for a few seconds. Drizzle 2 1/2 – 3 tablespoons olive oil over the basil and process a moment. Add the grated cheese. Process until completely combined. Top with a drizzle of olive oil and place aside.
Wash the tomatoes, use a paring knife and slice off the upper rounded top of each tomato (to keep balanced and upright) . Gently run the knife along the inner wall of the tomato and pour out the seeds and bits of inner flesh from the core.
Retrieve the pesto, use a teaspoon to gently place the pesto inside of each tomato.
Serve immediately. Do not refrigerate before serving as the tomatoes lose flavor and texture.
“Cherry Tomatoes Stuffed with Pesto” by Liz Conforti, Forget What You Know About Wheat(c)2014
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