• 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 32 cherry tomatoes

  2. salt and fresh ground black pepper to taste

  3. 2 tbsp extra virgin olive oil

  4. 4 oz fresh mozzarella

  5. 1/4 cup basil leave chiffonade (leaves rolled up and sliced in thin ribbons)

Instructions Jump to Ingredients ↑

  1. Slice a very thin piece off the bottom of each cherry tomato so the tomatoes will sit level on a platter. Make another slice on the other end of the tomato and scoop out the seeds inside using a small melon baller Sprinkle each cherry tomato with salt and pepper. Drizzle in a few drops of olive oil into each cherry tomato. Stuffed each tomato with a cube of the mozzarella cheese. Garnish the tops with the sliced basil. Transfer the stuffed cherry tomatoes onto a serving platter and refrigerate until ready to serve.


Send feedback