Stuffing cherry tomatoes with this flavorful and tasty bean stuffing is well worth it the time it takes. They are great at a party or a barbecue!

• Rinse tomatoes and set aside. Wash all basil. Set aside 24 small basil leaves. Chop remaining basil.

• Cut 12 tomatoes in half. Squeeze out all the seeds and juice. Dice tomatoes and set aside.

• In a blender purée beans, basil leaves, garlic oil, and lemon juice until finely chopped. Transfer bean mixture to a medium bowl. Stir in chopped tomatoes and chopped basil, mixing well.

• Cut off top quarter of remaining 24 tomatoes. Gently squeeze out the seeds, liquid, and pulp using a small spoon to create a cavity in the tomato.

• Fill tomatoes with the bean mixture, again using a small spoon. Garnish each tomato with a fresh basil leaf.

Cannellini Beans

Cannellini beans are very popular in Italy, especially in Tuscany, where the people living there have been affectionately nicknamed mangiafagiole — “beaneaters”! Cannellini beans are sometimes referred to as white kidney beans and are related to navy and great northern beans. They have a very mellow flavor. Feel free to use them interchangeably with other white beans.