From Sue Hague, Fresno, California
• 64 large cherry tomatoes
• 2 ounces roasted pine nuts
• 1 cup sweet basil leaves
• 8 garlic cloves
• 3 or 4 tablespoons vinegar
• 1 or 2 slices prosciutto
• Salt to taste
1. Preheat oven to 350°F.
2. Roast pine nuts in the oven for 10 minutes or until golden brown. Wash tomatoes and remove stems. Carefully carve out insides and put the filling in a bowl to use later. Place hollow tomatoes on a tray.
3. Mix tomato pulp, roasted pine nuts, basil, garlic, and vinegar in a food processor until finely chopped and mixed. Spoon the mix into tomatoes and add a long “fuse” of prosciutto.
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