Mozzarella Stuffed Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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MOZZARELLA STUFFED CHERRY TOMATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nixon Estate in Canton, Texas in 1993. Ingredients:
12 cherry tomatoes |
1/4 teaspoon salt |
1 tablespoon grated parmesan |
2 teaspoons extra virgin olive oil |
1 teaspoon balsamic vinegar |
8 ounces fresh buffalo milk mozzarella diced |
12 basil leaves |
Directions:
1. Cut thin slice off top of each tomato.
2. Use a melon baller to remove inside flesh and seeds of each tomato leaving a shell intact.
3. Lightly salt the inside of the tomatoes and set cut side down on a paper towel to drain.
4. Turn tomatoes right side up and place 1/4 teaspoon parmesan cheese in the bottom of each.
5. Combine the oil and vinegar and place about 1/4 teaspoon of this mixture in each tomato shell.
6. Fill with diced mozzarella then garnish each with a basil leaf and serve.
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