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.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 38 | ||
Calories from Fat: 11 (29%) | ||
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Amt Per Serving | % DV | |
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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
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