LB Fresh Mozzarella, diced small
Fresh Basil leaves, coarsely chopped
tsp Lemon Zest, freshly grated
Fresh Ground Black Pepper
Pt Cherry Tomatoes, rinsed and with stems removed
In a medium-sized bowl, mix cheese, oil, basil, lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Refrigerate for a minimum of 2 hours, but no more than 4 hours. Assembly: Slide each tomato in half and scoop insides out using a melonballer or a rounded measuring teaspoon. Sprinkle tomatoes lightly with remaining kosher salt. Invert tomaotes on a paper towel and let drain for about 15 minutes. Fill each tomato half with a teaspoon of the cheese mixture and arrange on serving tray. Serve immediately or wrap and refrigerate for up to 2 hours.