Rice-filled Cherry Tomatoes with Mint and Pistachios



These cocktail party-worthy, one-bite appetizers are fashioned from filling hollowed-out cherry tomatoes with a blend of tomato, garlic, basil and mint-stippled rice. Placed in the oven to bake, they're garnished with chopped, toasted pistachios and…

can be served warm or at room temperature. Assemble them before guests arrive and bake them about 30 minutes before you're ready to nibble. If you want to switch of the filling, feel free — adding finely diced bits of ham or salami, for example, would work well.

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  • cherry tomatoes
  • rice (Superfine, 1 level tsp. for each tomato)
  • tomato purée
  • basil leaves (chopped)
  • mint leaves (chopped)
  • 1 garlic cloves
  • pistachios (chopped)
  • extra-virgin olive oil
  • pepper
  • salt
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    1. Wash the cherry tomatoes, cut off the tops and set them aside. Carefully remove the pulp and place it in a bowl, then place the tomatoes upside down to drain.
    2. Combine the pulp in the bowl with the rice, a few tablespoons of tomato puree, garlic, a tablespoon of oil, the basil and mint, and a pinch of salt and pepper.
    3. Let the mixture rest, covered, for a few hours and then remove the garlic clove.
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