Nutritional Info

Nutrition Facts

Serving Size 1 (88g)

Calories 180
Calories from Fat 123 (68%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 5.9g 30%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 30.3mg 10%
Sodium 84.5mg 4%
Potassium 179.9mg 4%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.7g 3%
Sugars 2.3g
Protein 5g 10%

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Recipe Description
Try this lovely side dish not only for lunch or dinner, but as party food, too. They're not finger food, though. You'll need plates.
Prep time
15 min
Cook time
15 min
Ready In
30 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  fresh basil leaves, packed
1 Cup(c)  reduced fat mozzarella cheese, shredded
2 Clove(clv)  garlic, chopped
2 Tablespoon(T)  reduced sodium chicken broth
1 Tablespoon(T)  olive oil
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  pepper, freshly ground
4   ripe tomatoes, cut in half crosswise
3 Tablespoon(T)  fine, dry bread crumbs

Preparation

Preheat oven to 400° F. Process basil, mozzarella, garlic, broth, olive oil, salt and pepper in a food processor until coarsely pureed. Arrange tomato halves, cut sides up, in a baking dish just large enough to hold them. Spoon pesto mixture evenly on tomato halves. Top evenly with bread crumbs and Parmesan cheese. Bake at 400° F for 12 to 15 minutes, or until lightly browned.

Additional notes

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Baked Pesto Tomatoes
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