Cherry Tomato Pesto Pops Food

SICILIAN TOMATO PESTO

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

CHERRY TOMATO PESTO POPS

Steps:

• Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
• Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.

CHOCOLATE CHERRY POPS

Steps:

• In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
• Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
• Unmold and garnish with shaved chocolate and fresh cherries.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

PESTO TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
• Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.