Total Time
20mins
Prep 20 mins
Cook 0 mins

These are impressive, but almost embarrassingly easy, Think of them as a little appetizer sized Caprese Salad. It makes a huge difference in this recipe if you use good cheese, oil, and vinegar. Adjust the oil and vinegar to your taste, measurements are not exact.

Ingredients Nutrition

Directions

  1. Cut the stem ends off the tomatoes, and hollow them out with a small spoon.
  2. Cut mozzarella into small cubes.
  3. Wrap each cube of cheese in a leaf of basil, and stuff into a tomato.
  4. Drizzle tomatoes with oil and vinegar, and sprinkle with salt and pepper.
  5. Try not to eat the whole tray before guests arrive.
Most Helpful

5 5

These are divine. A taste of summer in every bite. This recipe is definitely going in the keeper file. I used heirloom cherry tomatoes and found that a small metal measuring spoon worked perfectly for scooping out the seeds. To keep them from rollin around, I cut a small piece off of the bottom of each tomato so they would stand up. Thank you Emmy! Made for ZWT 4 by a Jefe de la Cocina!

5 5

I used Campari tomatoes. They are about the size of a small egg. I also took another shortcut and used mozzarella balls that I was able to purchase from my deli. These are very yummy and one must be careful not to consume them while making them. I think I ate one for every three that I made – LOL I also made this for ZWT4

4 5

I had some trouble getting the tomatoes hollowed out without making holes in them, so they leaked. But were still very good!

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