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Cherry Tomatoes Stuffed with Mozzarella and Basil


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  • 1/2 LB Fresh Mozzarella, diced small
  • 3 Tbl EVOO
  • 1/3 Fresh Basil leaves, coarsely chopped
  • 1/2 tsp Lemon Zest, freshly grated
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 1 Pt Cherry Tomatoes, rinsed and with stems removed


Servings 6


Step 1

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.

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.


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