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Walnut stuffed cherry tomato halves recipe

Walnut stuffed cherry tomato halves recipe

By Vincenzo Bianco
15’ Prep time
15’ Cook time
30’ Total time
84 Calories
12 Serving
Vincenzo Bianco 1 Followers

Step by Step

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Step 1

1.Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
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Step 2

2.Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

Ingredient

  • Fresh arugula leaves
    Fresh arugula leaves
  • (2 oz.) coarsely chopped fisher® chef's naturals walnut halves and pieces
    (2 oz.) coarsely chopped fisher® chef's naturals walnut halves and pieces
  • . extra-virgin olive oil
    . extra-virgin olive oil
  • . grated lemon zest
    . grated lemon zest
  • Finely grated parmesan cheese
    Finely grated parmesan cheese
  • . balsamic vinegar
    . balsamic vinegar
  • Tomatoes
    Tomatoes
  • . salt
    . salt
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