Cherry Tomatoes Stuffed With Mozzarella & Basil

10-12
Servings
2.5h
Prep Time
0m
Cook Time
2h 30m
Ready In


"Recipe source: Fine Cooking (Summer, 2015) Makes about 3 dozen."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (22.7 g)
  • Calories 47.1
  • Total Fat - 4.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 1.7 mg
  • Sodium - 22.9 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 1 g
  • Calcium - 29.7 mg
  • Iron - 0.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step 1

In a bowl combine the first 4 ingredients (-lemon zest) plus 1/2 teaspoon salt and 1/4 teaspoon pepper and refrigerate for 2-4 hours.

Step 2

When ready to assemble slice each tomato in half and scoop out the insides with a melon baller or spoon and then sprinkle with salt. Invert on a paper towel to let drain for 15 minutes.

Step 3

Fill each tomato half with a teaspoon of the cheese mixture and arrange on a serving tray.

Step 4

Serve immediately or wrap and chill for up to 2 hours.

Tips & Variations


No special items needed.

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