Pesto Stuffed Cherry Tomatoes

Wash cherry tomatoes. With a serrated knife, cut a small circle in the tomato, scrape away some of the seeds and empty out some juice. You can cut a hole in the top. If the tomatoes are elongated, you can make the hole lengthwise, whatever works to arrange your tomatoes once they are filled.

Mix together the basil pesto and softened cream cheese. Mash together with a fork and then stir to combine.

Fill a pastry bag with the pesto mix and pipe into the hole of the cherry tomato. You can also use a very small spoon.

Keep tomatoes refrigerated until ready to serve. Arrange on a serving tray. Quickly pop the ones that don’t fit into your mouth—nobody will know!