"Who doesn’t love a stuffed cherry tomato? This one is a tasty combination of flavors and textures that make it an exciting hors d’oeuvre to eat. It can be so refreshing to have a pre-meal bite that is made without bread! The great richness of the nuts is brought to life by the cheese, the peppery arugula and the juicy tomatoes. They can be assembled and refrigerated until just before serving. I love these before a big holiday meal or when having people over for some casual snacks. They are easy and fun to make and your friends and family will think you are a rock star! Just mix arugula, Parmesan cheese, olive oil, lemon and ground and lightly chopped walnuts and stuff them inside cherry tomato halves. Perfect before a big meal, they’re tasty without being filling."-Alex Guarnaschelli
3/4 cup fresh arugula leaves, coarsely chopped
1/2 cup coarsely chopped Fisher® Chef’s Naturals Walnut Halves and Pieces, toasted (2 oz.)
1/2 cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon Balsamic vinegar
1 teaspoon grated lemon zest
1/8 teaspoon salt
36 cherry tomatoes
Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature.
Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe. It’s more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.