Walnut Stuffed Cherry Tomato Halves

• 34 cup fresh arugula leaf, coarsely chopped
• 12 cup coarsely chopped Fisher Chefs Naturals Walnut Halves and Pieces, toasted
• 12 cup finely grated parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon grated lemon zest
• 18 teaspoon salt
• 36 cherry tomatoes

1. 1.
2. Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
3. Cut the tops off the tomatoes.
4. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin.
5. Season the insides lightly with salt.
6. Fill the tomatoes with the walnut and arugula mixture.
7. Serve at room temperature.
8. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
9. For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe.
10. Its more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.

fresh arugula leaf, fisher chefs naturals, parmesan cheese, extravirgin olive oil, balsamic vinegar, lemon zest, salt, tomatoes

Taken from www.food.com/recipe/walnut-stuffed-cherry-tomato-halves-518437 (may not work)