Bubbly Cheddar Tomatoes

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

Heat oven to 450° F. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife cut top off each tomato; remove seeds with 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. Makes 40 appetizers.

For another creative concoction fresh from the garden, try this delectable-looking Yellow Tomato Cake from Chasing Delicious.


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