Basil-Mozzarella Stuffed Cherry Tomatoes

YIELDS 3 1/2 DOZEN

Ingredients

  • 1 pint cherry tomatoes, halved
  • ½ pound fresh mozzarella cheese, sliced
  • 8 fresh basil leaves
  • 1 garlic clove, minced
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon balsamic vinegar

Directions

  1. Slice off a small portion of one end of each tomato. Scoop out and discard the tomato pulp. Drain tomatoes by setting them upside down on paper towels.
  2. Place the mozzarella cheese, basil, garlic and heavy cream into a food processor. Cover and process until blended.
  3. Snip off one corner of a heavy-duty resealable plastic bag. Fill with the mozzarella mixture. Turn tomatoes over. Drizzle tomatoes with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until ready to serve.
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