Stuffed Cherry Tomatoes
Blue Ribbon Recipe
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! The Test Kitchen
1 ptcherry tomatoes
3 Tbspheavy whipping cream
1/2 lbfresh mozzarella cheese
6fresh basil leaves chiffonaded
1garlic clove minced
·salt and pepper to taste
1 Tbspbalsamic vinegar
How to Make Stuffed Cherry Tomatoes
- Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
- In a food processor, combine the cream, mozzarella cheese, basil and garlic, salt and pepper; cover and process until blended.
- Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
- Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.