Page 8 September 3, 2015 Walnut Stuffed Cherry Tomato Halves “Who doesn’t love a stuffed cherry tomato?” Guarnaschelli says. “A mixture of cheese, peppery arugula and juicy tomatoes brings out the great richness of the nuts. Stuffed cherry tomatoes are satisfying without being filling, and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you’re ready to serve.” Yield: 12 servings Prep time: 15 minutes Ingredients • 3/4 cup fresh arugula leaves, coarsely chopped • 1/2 cup (2 ounces) coarsely chopped Fisher Walnut Halves and Pieces, toasted • 1/2 cup finely grated Parmesan cheese • 2 tablespoons extra-virgin olive oil • 1 teaspoon balsamic vinegar • 1 teaspoon grated lemon zest • 1/8 teaspoon salt • 36 cherry tomatoes Preparation 1. Toast the walnuts by placing them in a large non-stick skillet over medium heat. Stir frequently until the walnuts turn golden - about three to five minutes. 2. Combine the arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside. 3. Cut the tops off the tomatoes. Use a small spoon (such as an espresso spoon), the handle of a teaspoon or a melon baller to gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. 4. “For a more Italian experience, use authentic Parmigiano Reggiano cheese in this recipe,” Guarnaschelli suggests. “It’s more expensive than domestic Parmesan, but it has a wonderfully rich and nutty flavor.”
Inglewood_FB_090315_FNL_lorez
To see the actual publication please follow the link above