Mozzarella-Stuffed Tomatoes

10 May

I first made these appetizers a few years ago when my husband and I threw our first ever stay-at-home; don’t invite anyone over Super Bowl party.  You see, neither one of us are big football fans and since most people we knew would otherwise be busy either throwing or attending parties, we thought we’d make all the food we wanted and stay home and watch the game (really just the commercials) when we wanted and change channel when we felt like it without anyone complaining.  Works for us.  Anyway, this is just one of the many snacks we made…

 

 

I found this recipe for Mozzarella-Stuffed Tomatoes in one of my magazines.  It’s a fun little twist on a Caprese salad but rather than serving it on bread (high in carbs), you can have a bite size appetizer that packs a full punch of flavor.

 

Cherry tomatoes (I prefer to use Campari myself)

Mozzarella, diced

Fresh basil, chopped or cut chiffonade- style

Olive Oil

Salt & Pepper

Balsamic Vinegar

Directions: Cut thin slice off top of each tomato.  Scoop out pulp with spoon or melon baller.  Lightly salt inside of tomatoes and set upside down on a paper towel to drain.  In a medium bowl combine cheese, basil, oil, and salt and pepper to taste.  Turn tomatoes right side up and divide cheese mixture into each one.  Don’t be afraid to overstuff.

Drizzle with balsamic vinegar.

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