Cherry Tomato-Mozzarella Appetizers
Juicy bite-size cherry tomatoes stuffed with a tasty filling that includes mozzarella, basil and sun-dried tomatoes. Tasty pop-in your mouth mini-explosions of flavor.
Yield
20 servingsPrep
30 minCook
0 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
cherry tomatoes
|
*
|
| ¼ | pound |
mozzarella cheese
part skim milk, diced |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
basil
fresh, minced |
|
| ¼ | cup |
sundried tomatoes
oil packed, drain well, pat dry |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cherry tomatoes
|
*
|
| 113.4 | g |
mozzarella cheese
part skim milk, diced |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 59 | ml |
sundried tomatoes
oil packed, drain well, pat dry |
|
| 1 | x |
black pepper
|
*
|
Directions
Cut mozzarella into ¼ inch cubes.
Chop fresh basil leaves finely.
Mince garlic clove; use more garlic if preferred.
Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl.
Add the olive oil and blend well.
Cover and refrigerate 1 hour to blend flavors.
Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon.
Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly.
Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately.
NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling.
