Cherry Tomatoes Stuffed with Mozzarella and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. /2 pound fresh mozzarella, cut into tiny dice (to yield about 1-1/4 cup)
2. Tbs. extra-virgin olive oil
3. /3 cup coarsely chopped fresh basil leaves
4. /2 tsp. freshly grated lemon zest (from about a quarter of a lemon)
5. Kosher salt and freshly ground black pepper
6. pint (about 18) cherry tomatoes, rinsed and stems removed
7. In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling.
8. When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the small end of a melon baller or a teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 min.
9. Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Serve immediately as an hors d’oeuvre, or wrap and refrigerate for up to 2 hours.
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