Cherry Tomatoes Stuffed With Mozzarella & Basil
Recipe: #32568
June 16, 2019
Categories: Fresh Tomatoes, Dairy, Cheese, Mozzarella, Fruit, Tomato, Appetizers, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Potluck, Summer, Gluten-Free, No Eggs, Vegetarian, Cold Appetizers, Herbs, Kosher Dairy more
"Recipe source: Fine Cooking (Summer, 2015) Makes about 3 dozen."
Original recipe yields 10-12 servings
Ingredients
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 by Step Method
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.
0 Reviews
You'll Also Love
Recipe Stories / Blog
Garlic Ham Pizza Sliders
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
