These are a great easy appetizer to make and travel well to potlucks!
Use a food processor to blend together the basil, parsley, Parmesan, salt, pepper, olive oil and garlic.
Mix the pesto with the ricotta.
Make an X in the bottom of each tomato cherry almost to the top. Gently spread it open and scoop out the seeds and pulp. Spoon the pesto-ricotta mix into each tomato.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 11 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.5mg||1 %|
|Sodium 24.8mg||1 %|
|Potassium 316.8mg||8 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 3.8g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.