BUBBLY CHEDDAR PESTO TOMATOES

40 large cherry tomatoes
1/4 cup prepared pesto
3 ounces (1/4-inch cubes) Kerrygold Aged Cheddar Cheese
1/4 cup crushed herb croutons
1 tablespoon Kerrygold Pure Irish Butter, melted

Heat oven to 450 degrees F.

Cut a very small piece off the bottom of each tomato so it will sit flat on baking sheet.

With sharp knife, cut top off each tomato; remove seeds with a small spoon. Spoon pesto into tomatoes and top with cheese, dividing equally.

Combine crumbs and butter and sprinkle over tomatoes.

Bake 5 minutes or until bubbly. Serve warm.

To serve:
Place on platter. If desired, the tomatoes can be placed on lemon leaves that have been washed and dried.

Makes 40 appetizers
Source: Irish Dairy Board

Category:  Appetizers and Snacks
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