saw this on the foody recommendation list : yummy,.,,
1. Using a sharp knife cut off the top 1/3 of
each tomato on the stem end. Set aside the tops for garnish, if
deired, or discard. Hollow out tomatoes; invert on paper towels and
set aside.
2. Place pesto, garlic, the 2 tablespoons
parsley, chives, and tarragon or dill in a food processor . Process
for 15 seconds; add the cream cheese and chèvre. Process another 30
to 45 seconds or until the filling is smooth.
3. Place the filling in a pastry bag fitted
with a star tip and pipe into each cherry tomato. Garnish with
fresh parsley or dill sprigs and/or reserved tomato tops. Make 36
stuffed tomatoes.
I made crab stuffed portobello mushroom over the weekend
