Basil Stuffed Tomato Appetizers
12 mini roma tomatoes
½ c. H-E-B Chef Prepared Basil Pesto Sauce
1 c. H-E-B Shredded Italian Blend Cheese, regular or reduced fat
Cut tops off tomatoes and set aside. Scoop out tomato pulp from bottom
half of tomato using a small-pointed paring knife and a teaspoon. Cho
p pulp (discard seeds) and place in small bowl.
Add pesto and cheese to pulp and toss to mix.
Cut small slice off bottom of each tomato so that tomato will sit flat
. Stuff each tomato with 1 to 2 tablespoons of pesto-cheese mixture an
d set on serving dish. Replace top on each tomato and serve.
No Nutritional Information Available
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