Created by ellie on June 16, 2019
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.