- 40 large cherry tomatoes
- 1/4 cup prepared pesto
- 3 ounces (1/4-inch cubes) cheddar cheese
- 1/4 cup crushed herb croutons
- 1 tablespoon butter, melted
Heat oven to 450 degrees. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife cut top off each tomato. Remove seeds using small spoon. Spoon pesto into tomatoes and top with cheese, dividing equally. Combine crumbs and butter together and sprinkle over tomatoes. Bake five minutes or until cheese is bubbly. Serve warm. Yield: 40 appetizers.
Per serving: 20 calories; 1.5 g fat (1 g saturated fat; 68 percent calories from fat); 1 g carbohydrates; 3 mg cholesterol; 27 mg sodium; 1 g protein; 0.2 g fiber.