Cherry Tomatoes Stuffed with Mozzarella and Basil

Fine Cooking

Yield: 1 serving
Community Recipe from


  • Appetizer


  1. 1/2 pound fresh mozzarella, cut into tiny dice (to yield about 1-1/4 cup)
  2. 3 Tbs. extra-virgin olive oil
  3. 1/3 cup coarsely chopped fresh basil leaves
  4. 1/2 tsp. freshly grated lemon zest (from about a quarter of a lemon)
  5. Kosher salt and freshly ground black pepper
  6. 1 pint (about 18) cherry tomatoes, rinsed and stems removed
  7. 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.

  8. 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.

  9. 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.

  10. nutrition information (per serving):
  11. 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;
  12. photo: Scott Phillips
  13. From Fine Cooking 79, pp. 48
  14. July 1, 2006
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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