Reviewed: Dec. 18, 2011

Love them! Super quick and easy. Delicious. I used basil pesto, yummy.

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Reviewed: Nov. 4, 2011

EASY AND GOOD! I used cherry tomatoes and didnt bother scooping out the seeds. I just cut them in half and toppd them with the pesto and cheese. WONDERFUL!

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Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

Reviewed: Sep. 27, 2011

I made these last night and they were good. I followed the directions exactly. I think I may try this with cherry tomatoes for little appetizers.

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sherri2821

Reviewed: Aug. 19, 2011

Good side dish idea!

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jun. 20, 2011

These were super yummy. I took the advice of others and added just a sprinkle of shredded mozzarella cheese on top of the pesto before adding the parmesan. The mozzarella helped "bind" everything. I used vine-ripened small tomatoes and their size was perfect. A melon-baller made scooping out the tomatoes a snap. I then let them drain on a paper towel so they wouldn't get mushy. They took about 15 minutes in the oven - - give or take. This was a nice compliment to my Father's Day dinner. Thanks, lovedody!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 27, 2011

Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 10, 2011

Cute, easy and delicious, these added color, flavor and interest to our dinner. Even tastier and easier because I had homemade pesto in the freezer. I probably went a little lighter on the pesto, however, than the recipe directed. Also, since Hubs is not a big fan of Parmesan, at his request I topped his with mozzarella.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 13, 2011

Fantastic and so easy!

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Reviewer:

Luv2Eat

Cooking Level: Intermediate

Reviewed: Nov. 13, 2010

This is tasty, fast & easy. It adds great color to the plate along with whatever else you are serving. I followed the recipe exactly the first time and found it to be fine as written. The next time, I sprinkled a small amount of salt & pepper on the tomato before adding the pesto. I also used mozzarella along with the Parmesan that I freshly ground. I will make it with this way in the future.

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