- 40 large cherry tomatoes
- 3 ounces (1/4-inch cubes) Kerrygold Aged or Reserve Cheddar Cheese
- 1/4 cup prepared pesto
- 1/4 cup crushed herb croutons
- 1 tablespoon Kerrygold Pure Irish Butter, melted
Heat oven to 450° F. Cut small piece off the bottom of each tomato to sit flat on baking sheet. With sharp knife cut top off each tomato; remove seeds with small spoon. Spoon pesto into tomatoes and top with Kerrygold Cheddar Cheese, dividing equally. Combine crumbs and butter and sprinkle over tomatoes. Bake 5 minutes or until bubbly. Serve warm.