Bean and Broccoli Filled Tomato Canapés | Blue Flame Kitchen

Ingredients

• 2 cups broccoli florets
• 3/4 cup canned white kidney beans, rinsed and drained
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1 clove garlic, finely chopped
• 1 tsp grated lemon peel
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 35 - 40 cherry tomatoes, halved