Stuffed Cherry Tomatoes

Cathy Smith

By
@GrannyGrumpsTable

My granddaughter loves these. The red cherry tomatoes are good but the little yellow tomatoes are fantastic, much better than the red ones.


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Comments:

Serves:

10-14

Prep:

10 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love a Caprese salad in the summertime, and this recipe is a great twist on that! The super creamy filling is tasty and the balsamic drizzled on top adds a nice zip of flavor. One yummy appetizer!

Ingredients

1 pt
cherry tomatoes
3 Tbsp
heavy whipping cream
1/2 lb
fresh mozzarella cheese
6
fresh basil leaves chiffonaded
1
garlic clove minced
salt and pepper to taste
1 Tbsp
balsamic vinegar

Directions Step-By-Step

1
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
2
In a food processor, combine the cream, mozzarella cheese, basil and garlic, salt and pepper; cover and process until blended.
3
Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
4
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy