Cherry Tomatoes Stuffed with Mozzarella & Basil

• ½ lb fresh mozzarella cheese, finely diced, about 1-1/4 cup
• 3 tablespoons extra virgin olive oil
• ⅓ cup fresh basil, coarsely chopped
• ½ teaspoon lemon zest, freshly grated
• 18 cherry tomatoes, rinsed and stems removed (1 pint)
• kosher salt and freshly ground black pepper

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.

Source

Fine Cooking Magazine : July 2006, pg 48

Servings/Yield

 

12 servings

Preparation Times

 

• Chill: 2 Hours

NUTRITION FACTS

Servings: 12

Amount Per Serving

Calories: 91

• Total Fat: 7.20g
• Cholesterol: 14mg
• Sodium: 119mg
• Total Carbs: 1.44g
•     Dietary Fiber: 0.33g
•     Sugars: 0.87g
• Protein: 4.44g