Healthy Gourmet Kitchen
Basil Cream Cheese Stuffed Cherry Tomatoes
(1 vote)
(1 vote)
Basil Cream Cheese Stuffed Cherry Tomatoes - Easy savory bite!
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
426
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 234 mg | (6 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 large Cherry tomatoes
- 2 Tbsps Pine nuts
- 2 handfuls Basil
- 1 fresh garlic clove
- 4 Tbsps olive oil
- 12 ozs low fat cream cheese
- 1 tsp lemon juice
- Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse the tomatoes, cut a lid off each and scoop out the tomatoes.
2.
Toast the pine nuts in a hot pan until scented. Let cool down. Rinse the basil, shake dry and pluck off the leaves. Peel garlic and finely crush with the pine nuts and basil in a mortar. Incorporate 2 tablespoons oil. Stir in the cream cheese and lemon juice, season with salt and pepper. Pour the cream cheese mixture into a piping bag with a serrated nozzle and pipe into the tomatoes. Put the lids on the tomatoes and drizzle with the remaining oil. Season with salt and pepper, and serve.
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