Creamy Basil Filled Cherry Tomatoes

These are delicious and don't last long on the plate. Gluten free. Love the vibrant Christmas colours.

INGREDIENTS
2 x 250g punnets large cherry tomatoes
125g cream cheese
2 tablespoons finely chopped fresh basil
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
small basil leaves to garnish

METHOD
Slice tops from cherry tomatoes. Using a teaspoon scoop out seeds and pulp and discard. Process cream cheese, basil, lemon zest and juice in a food processor. Process until smooth and well combined. Season with salt and pepper. Transfer mixture to a zip-lock bag. Snip off one corner and pipe mixture into prepared tomatoes. Garnish with a small basil leaf. Place onto a platter and serve

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