½ c. basil pesto (see recipe below, or use store-bought pesto)
1 pint cherry tomatoes
mini fresh mozzarella balls (one per cherry tomato)
Preheat oven to 400°F. Slice tomatoes in half and use a spoon to scoop out and discard the seeds. Slice each mozzarella ball in half and place one half in each tomato half, rounded side down. Spoon a bit of pesto sauce, about 1 teaspoon, over the top of each tomato half. Place tomato halves in a baking dish and bake until softened and cheese is melted, about 5 minutes. Serve immediately.
Basil Pesto Ingredients:
2 c. (packed) fresh basil leaves
⅓ c. pine nuts (or chopped walnuts), lightly toasted
3 cloves garlic, minced
⅓ c. freshly grated Parmesan cheese (optional)
⅓ c. extra-virgin olive oil
salt and pepper, to taste
Basil Pesto Procedure:
Add the basil leaves, pine nuts, garlic, and Parmesan cheese (if using) to a food processor and pulse until chunky and well-blended. Add the olive oil and pulse again until mostly smooth. Add salt and pepper to taste.
Recipe adapted from: http://kitchen-parade-veggieventure.blogspot.com/2015/08/warm-caprese-bites.html