Yield: Yields about 3 dozen hors d’oeuvres.
Servings: ten to twelve as an appetizer.
Ingredients
- 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
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 180
- Fat Calories (kcal): 130
- Fat (g): 14
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 20
- Sodium (mg): 390
- Carbohydrates (g): 4
- Fiber (g): 1
- Protein (g): 10
Preparation
- 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.
Related
Reviews
Rate or Review
Reviews (6 reviews)
-
HBGal | 08/18/2013Absolutely wonderful. Everyone loves it, refreshing, flavorful, always a hit.
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chinamoon | 08/03/2013I love these and have used them many times. I do find that Buffalo Mozzarella is too soft and that a good grocery store fresh cow's milk mozzarella which is a little more firm works better.
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crystal707 | 10/13/2010
loved 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.
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