Cherry Tomatoes with Neufchatel & Pesto

• 24 fresh cherry tomatoes
• 8 ounces neufchatel cheese, softened
• 2 tablespoons pesto sauce
• 2 tablespoons fresh parsley, chopped

1. Cut off tops of tomatoes and scoop out seeds and pulp; rinse under cold running water to remove all traces and let drain, cut side down, on paper towels.
2. While tomatoes are drying, prepare filling.
3. Combine cheese and pesto; blend well.
4. With pastry tube (or thin knife), fill each tomato with pesto cheese mixture.
5. Garnish with parsley; serve at room temperature.
6. May make a day ahead and store covered in refrigerator; allow 1/2 hr to warm to room temp before serving.

tomatoes, cheese, pesto sauce, fresh parsley

Taken from www.food.com/recipe/cherry-tomatoes-with-neufchatel-pesto-88525 (may not work)