Jmlange's Cherry Tomatoes Stuffed with Mozzarella
(Yields about 3 dozen hors d'oeuvres; serves 10 to 12 as an appetizer)
1/2 pound fresh mozzarella cut into tiny dice (to yield about 1.25 cups)
3 Tbsp 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 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 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 minutes.
Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Serve immediately as an appetizer or wrap and refrigerate for up to 2 hours.
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.