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Cheddar tomatoes
This side dish uses Kerrygold Cheddar cheese and butter from Ireland. They are both
widely available and have a distinct taste other products could not bring to this
delicious side. My
Pesto recipe can be found in the Pantry

Ingredients
40 large cherry tomatoes
1/4 cup Pesto sauce
3 ounces Kerrygold brand Aged Cheddar Cheese, cut into 1/4 inch dice
1/4 cup panko breadcrumbs
1 tablespoon Kerrygold brand Pure Irish Butter, melted

Method
Heat oven to 450 degrees Fahrenheit

Slice just enough of the bottom of each tomato off to allow it to stand up right on a
baking sheet. Cut the tops off and remove the seeds with the tip of a small spoon. Fill
each tomato with Pesto and divided the diced Cheddar evenly among the tomatoes.
Combine the panko and butter in a bowl and sprinkle over the top of the Pesto
Cheddar stuffed tomatoes

Bake until the cheese has melted and the topping is light golden brown, 5 to 7 minutes

Cheddar tomatoes should be served warm