Pesto Tomato Nibbles

    30 min

    A friend makes these for me all the time and they are scrumptious! Make these ahead of time and pop into the oven 15 minutes before guests arrive. The aroma will make mouths water.

    67 people made this

    Serves: 10 

    • 10 ripe small tomatoes
    • 7 tablespoons homemade or shop-bought pesto
    • 100g (4 oz) freshly grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Slice tomatoes in half and scoop out about a tablespoon of flesh from the centre of each half. Fill pocket with pesto and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
    3. Bake in preheated oven until cheese is melted and bubbly and slightly browned. Serve warm.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
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    Reviews in English (56)


    Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good!  -  27 May 2011  (Review from Allrecipes US | Canada)


    I agree...these were scrumptious. I followed the recipe exactly.  -  20 Oct 2004  (Review from Allrecipes US | Canada)


    These were great. I think next time I will try some with Mozz. cheese on top. Try to use tomatoes that are more firm so they didn't get mushy as they sit.  -  22 Aug 2007  (Review from Allrecipes US | Canada)