Something fresh and hot from the oven is so much better for an afternoon snack than a carbohydrate-something, pre-packaged and loaded with salt.
Contessa had a suggestion. She said that the idea came from Julia. In the Round Rock Kitchen there would be a few variations dependent upon the ingredients on hand.
There was fresh basil in a pot by the sink . . . and frilly parsley shouting to be used from the garden . . . a slick, plump clove of garlic . . . tiny bits of onion . . . pieces of bread, leftover ends, stored in a plastic container at the back of the refrigerator.
Whirred and sheared by the sharp blades of the processor, the ingredients became a fragrant mixture of sandy consistency.
Teaspoons of the stuffing was packed into the tiny boats of halved roma tomatoes that had been scooped clean of seeds and goopiness. The tomato cups were baked in a 375 degree oven for fifteen minutes. Then after a pinch of grated parmesan reggiano was sprinkled on top and a sliver of fontina cheese fitted as a cap, back into the oven they went for one more minute.
I wish you could see how very tiny these little guys are.