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  • 20 cherry tomatoes, preferably round (not oblong plum tomatoes)
  • 100g soft cream cheese such as philadelphia
  • 5 tablespoons of green pesto
  • 40 pine nuts (optional)

    Method

    • step 1

      Wash and halve the cherry tomatoes, scooping the central watery seeded part out.
    • step 2

      Whip or beat the cream cheese with a fork to soften.
    • step 3

      Using a teaspoon, spoon the cream cheese into the centre of the tomato halves.
    • step 4

      Top with a few drops of pesto in the centre, making sure that the white of the cream cheese is still visible.
    • step 5

      Top each one with a pine nut (optional), and serve lined on a dish.
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