Pesto Tomatoes

Directions

1. Pesto:
2. Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
3. 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
4. Slowly drizzle in extra-virgin olive oil.

1. Tomatoes:
2. Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
3. 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.
4. Using your finger, carefully hollow out each tomato.
5. Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
6. Place stuffed tomatoes in mini muffin tins.
7. Bake at 350F for 10 minutes or until browned.