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Three Cheese Pesto Stuffed Tomatoes
Stuffed with three kinds of cheese and herby pesto, these pesto stuffed tomatoes are easy to whip up in minutes and the perfect use for an abundance of tomatoes!
Servings 6 servings
- 3 large heirloom tomatoes (or regular)
- 6 oz cream cheese, softened
- 1 cup shredded low-moisture mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- 1/4 cup jarred pesto
- Salt and pepper to taste
- 1/2 tablespoon unsalted butter
- 1/3 cup breadcrumbs
- 1 clove garlic, minced
- Additional pesto and grated Parmesan for topping, optional
Preheat oven to 400F. Lightly grease a 9x13 baking dish. Set aside.
Cut tomatoes in half horizontally. Use a spoon to carefully scoop out interior flesh and seeds, being careful to not puncture bottom of tomato halves. Discard flesh and seeds or save for another use. Pat tomatoes dry with paper towels and arrange tomato halves in prepared pan.
In a medium bowl, combine all three cheeses, basil, and pesto. Season filling with salt and pepper to taste. Divide filling between tomatoes.
Bake tomatoes at 400F 12-15 minutes until tomatoes are softened. Broil under high 1-2 minutes until cheese is browned. Remove from oven.
In a medium nonstick skillet over medium heat, melt butter. Add breadcrumbs and garlic and saute 3-4 minutes, stirring occasionally until breadcrumbs are toasted.
Top hot stuffed tomatoes with breadcrumbs and drizzle with additional pesto and Parmesan if desired. Serve tomatoes immediately while warm. Enjoy!
Tomatoes are best if served immediately after they are finished baking.
To make tomatoes ahead of time, assemble filling in tomatoes and store in fridge up to 2 days. Bake and finish tomatoes as directed.
Serving: 1stuffed tomato | Calories: 271kcal | Carbohydrates: 9.3g | Protein: 12.2g | Fat: 21g | Saturated Fat: 11.4g | Cholesterol: 53mg | Sodium: 421mg | Potassium: 196mg | Fiber: 1.2g | Sugar: 2.7g | Calcium: 293mg | Iron: 1mg