1 pint cherry tomatoes
4 oz cream cheese
2 Tbsp Dried Basil
1/4 tsp salt
Wash and dry cherry tomatoes. Then make a small “x” across the top of the tomatoes and use knife to remove a portion of the interior of tomato, without tearing the sides of the tomato (essentially, you’re making a large scoop).
Mix cream cheese, pesto seasoning (also try with dried basil and dried roasted garlic!), and salt until creamy and blended.
Using a piping bag, pipe cheese mixture into the openings of the tomatoes.