Bite sized bread and herb butter stuffed cherry tomatoes are the perfect appetizer for a party.The acid of the tomato balances the bread. The bread soaks up tasty tomato juice making a lovely stuffing with a nicely browned top. Add a little Parmesan cheese and basil to round out the flavors and you have a very sophisticated and elegant way to entice your guests.
The best part? Don't tell, but they are really easy to make. All you need are these six ingredients:
Bread and Herb Butter Stuffed Cherry Tomatoes
2 slices of Nature's Pride potato breadStep 1: Prepare the tomatoes. Wash the cherry tomatoes and then cut the tops off. Use a small spoon, I found my 1/2 teaspoon was just the right size, to scoop out the seeds and middle part of the tomatoes. Make sure not to pierce the walls. Then lightly salt the inside of each cherry tomato.
24 cherry tomatoes (about one pint)
2 tablespoons butter
1/4 cup grated Parmesan cheese
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
Step 2: Make the bread stuffing. Tear the Nature's Pride potato bread into large chunks and put it in the food processor with the butter, Parmesan cheese, parsley and basil. Pulse 4-6 times or until the bread is fine crumbs.
Step 3: Preheat the oven to 350 degrees. Butter a casserole dish that is just big enough to hold the tomatoes snugly. You don't want them shifting around. Fill each cherry tomato with stuffing. I used the same 1/2 teaspoon to lightly press the stuffing in and then mound it on top.
Step 4: Place the stuffed tomatoes in the casserole and bake in the oven for 20-30 minutes or until the tops are golden brown. Remove from the oven, let cool at least five minutes before serving. They are best hot, but they can also be held and served at room temperature.
Yields 24 servings.
This blog post and recipe are for the Nature's Pride Bread Ambassador program. Although I bought the bread myself, I'm told I might get a coupon for a free loaf, but whatever. I like planning party food. This was a fun little challenge.