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Cherry Tomatoes with Neufchatel & Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.0743
Energy (kCal)708.21
Carbohydrates (g)11.8016
Total fats (g)63.569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut off tops of tomatoes and scoop out seeds and pulp; rinse under cold running water to remove all traces and let drain, cut side down, on paper towels. | 2. While tomatoes are drying, prepare filling. | 3. Combine cheese and pesto; blend well. | 4. With pastry tube (or thin knife), fill each tomato with pesto cheese mixture. | 5. Garnish with parsley; serve at room temperature. | 6. May make a day ahead and store covered in refrigerator; allow 1/2 hr to warm to room temp before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 24 - - - -
    neufchatel cheese 8 ounces softened 573.804 8.1421 20.7522 51.665
    pesto sauce 2 tablespoons 131.67 3.1784 3.0964 11.844000000000001
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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