Cherry Tomatoes Stuffed with Mozzarella & Basil

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Serves ten to twelve as an appetizer.

Yields about 3 dozen hors d’oeuvres.

To learn more, read:
Make Room for Basil
by Jessica Bard
from Fine Cooking
Issue 79
Last Edit Date: 6/6/2011 9:21:25 AM

more about:

1/2 pound fresh mozzarella, cut into tiny dice (to yield about 1-1/4 cup)
3 Tbs. extra-virgin olive oil
1/3 cup coarsely chopped fresh basil leaves
1/2 tsp. freshly grated lemon zest (from about a quarter of a lemon)
Kosher salt and freshly ground black pepper
1 pint (about 18) cherry tomatoes, rinsed and stems removed

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.

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.

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 180; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 6; Protein (g): 10; Monounsaturated Fat (g): 7; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 390; Cholesterol (mg): 20; Fiber (g): 1;

Photo: Scott Phillips

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by crystal707, 10/13/2010loved the idea of a bitesize caprese, I changed it up a bit.....minced the mozzerella very fine then finished them with a drizzle of balsamic reduction and fresh thyme.

by A15, 10/10/2010Absolutely easy and delicious!

by mgssts63, 12/30/2007

by chefdana, 5/11/2008A very easy, delicious, and healthful appetizer. Use good olive oil and the freshest basil possible. Great colors as well. I used regular mozzarella cheese (not buffalo) and it was great.