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Cherry Tomatoes Stuffed with Mozzarella & Basil

Scott Phillips

Yield: Yields about 3 dozen hors d’oeuvres.

Servings: ten to twelve as an appetizer.


  • 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


  • 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.


Rate or Review

Reviews (6 reviews)

  • HBGal | 08/18/2013

    Absolutely wonderful. Everyone loves it, refreshing, flavorful, always a hit.

  • User avater
    chinamoon | 08/03/2013

    I 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.

  • 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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