Pesto Tomatoes

Pesto:

• 2/3 cup pine nuts
• 2 garlic cloves
• 4 cups basil leaves, packed
• 1/2 cup shredded Parmigiano-Reggiano
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon fresh ground pepper
• 2/3 cup extra-virgin olive oil

1. Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
2. Put garlic through a press and add to food processor. Add basil, Parmigiano-Reggiano, toasted pine nuts, salt, pepper, and basil leaves. Turn food processor on low until everything is finely ground
3. Slowly drizzle in extra-virgin olive oil.

Tomatoes:

• 24 cocktail tomatoes
• 1 cup Parmigiano-Reggiano, shredded
• 1/4 cup Panko breadcrumbs
• 1 tablespoon butter, melted

1. Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
2. With a sharp pairing knife, cut a circle around the top of each tomato being careful not to slice through the bottom of the tomato.
3. Using your finger, carefully hollow out each tomato.
4. Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
5. Place stuffed tomatoes in mini muffin tins.
6. Bake at 350F for 10 minutes or until browned.