Cherry Tomatoes Stuffed with Mozzarella and Basil
Community Recipe from
- 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
- 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.
- nutrition information (per serving):
- Size : based on six servings; Calories (kcal): 180; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 6; Protein (g): 10; Monounsaturated Fat (g): 7; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 390; Cholesterol (mg): 20; Fiber (g): 1;
- photo: Scott Phillips
- From Fine Cooking 79, pp. 48
- July 1, 2006
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Cherry Tomatoes Stuffed with Mozzarella and Basil Recipe at a Glance
- COURSE: Appetizers