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Paganini's Pantry

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30 cherry tomatoes 
4 Oz. cream cheese or goat cheese
1/2 cup pesto recipe

Slice tops off cherry tomatoes and remove pith and seeds.  (You can also slice the tiniest amount off the bottom to keep the tomatoes from rolling around but be careful not to create a hole.)

In a food processor or by hand stir the cheese until it is smooth.  Mix in the pesto.

Fill or pipe pesto filling into the tomatoes.

Drizzle balsamic reduction over tomatoes if desired.

 

Pesto
1 cup fresh basil leaves
1 or 2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup toasted almond slivers or pinenuts
3 tablespoons olive oil (more if needed)

In food processor blend together all ingredients except olive oil.  While processor is going add olive oil until it forms a thick but smooth paste.

Balsamic reduction 
1 cup basalmic vinegar 
1 cup granulated sugar

Place sugar and vinegar on the stove over medium heat and stir until mixture thickens to cough syrup consistency.   Allow to cool.

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