Stuffed Cherry Tomatoes
This recipe substitutes low-cost sunflower seeds for high-priced pine nuts. However, you can use almost any mild-flavored nut or seed such as walnuts, pecans or pumpkin seeds.
2 cup cherry tomatoes
3 oz cream cheese
2 Tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup sunflower seeds
3/4 cup chopped fresh parsley
1/3 cup fresh basil or 2 tablespoons dried basil
2 cloves garlic, crushed
Cut 1/4 inch off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.
Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth, about 2 minutes.
Combine Parmesan, sunflower seeds, parsley, basil and garlic in a blender. Process until well blended but slightly chunky. Add to cream cheese mixture; mix well.
Spoon cream cheese mixture into tomatoes. Chill before serving.
Use a small spoon to quickly scoop out the tomato pulp.