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1 cup shredded Italian-blend cheese 1 tbsp. prepared pesto 16 cherry tomatoes, cored Heat broiler. In a small bowl, combine shredded Italian blend cheese and prepared pesto. Season with 1/4 tsp. ground black pepper, if desired. Spoon cheese-pesto mixture into pastry bag fitted with round tip. Pipe cheese-pesto mixture into cherry tomatoes. Arrange filled tomatoes on baking sheet. Broil 1 minute, or until cheese is melted. Garnish with fresh basil leaves if desired. Makes 16 servings. Submitted by: carol Nutrition (per serving): 29 calories, 1.9g total fat, 3.9mg cholesterol, 92.8mg sodium, 45.7mg potassium, 1g carbohydrates, less than 1g fiber, 2.2g protein, 147.5IU Vitamin A, less than 1mg iron, 3.3mg Vitamin C, less than 1g saturated fat, less than 1g polyunsaturated fat. | |
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