• 20 cherry tomatoes, preferably round (not oblong plum tomatoes)
  • 100g soft cream cheese such as philadelphia
  • 5 tablespoons of green pesto
  • 40 pine nuts (optional)


  • STEP 1
    Wash and halve the cherry tomatoes, scooping the central watery seeded part out.
  • STEP 2
    Whip or beat the cream cheese with a fork to soften.
  • STEP 3
    Using a teaspoon, spoon the cream cheese into the centre of the tomato halves.
  • STEP 4
    Top with a few drops of pesto in the centre, making sure that the white of the cream cheese is still visible.
  • STEP 5
    Top each one with a pine nut (optional), and serve lined on a dish.

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