- 1 pint small cherry tomatoes
- 1 cup mozzarella cheese
- sea salt
- black pepper
- 1 teaspoon olive oil
- fresh basil, chiffonade (stack the basil leaves, roll them up and cut into 1/4-inch slices)
Directions See How It's Made
- Cut a small slice from the top of each cherry tomato and discard. Scoop out the pulp of each cherry tomato with a melon baller making a cup. sprinkle the cup with salt.
- Stuff each cherry tomato appetizer cup with mozzarella cheese, oil and pepper, top with cut basil and serve.