Author Notes
This is a simple side that packs a big flavor punch. It's a great way to use up endless summer tomatoes and basil. —Erin
Ingredients
- 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
- Tomatoes:
-
24
cocktail tomatoes
-
1 cup
Parmigiano-Reggiano, shredded
-
1/4 cup
Panko breadcrumbs
-
1 tablespoon
butter, melted
Directions
- Pesto:
-
Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
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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
-
Slowly drizzle in extra-virgin olive oil.
- Tomatoes:
-
Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
-
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.
-
Using your finger, carefully hollow out each tomato.
-
Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
-
Place stuffed tomatoes in mini muffin tins.
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Bake at 350F for 10 minutes or until browned.
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