It's October, and our area has already experienced a number of frosty nights. We hurriedly pulled the tomatoes from their vines and have frozen and canned a number of batches. One favorite recipe for our cherry tomatoes follows. It makes a beautiful presentation and is full of all kinds of nummy flavors!
Cherry Tomatoes Stuffed with Mozzarella and Basil
This recipe will yield about 36 hors d'oeuvres.
1/2 pound of fresh mozzarella, cut into very tiny diced pieces. Should cut enough to make approximately
1 1/4 cup
3 tablespoons of extra virgin olive oil
1/3 cup of chopped basil leaves
1/2 teaspoon of freshly grated lemon zest
Salt and pepper
20 cherry tomatoes
In a medium bowl, stir together the cheese, oil, basil, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place in the refrigerator for a couple of hours before assembling to let the flavors all come together.
Slice each cherry tomato in half and scoop out the insides with a melon-baller or teaspoon. Sprinkle each half with a dash of salt and place, inverted, on a paper towel to drain for about 15 minutes.
Fill each tomato half with about a teaspoon of the cheese mixture and arrange on a serving tray. We like to finish the plate with a drizzle of balsamic reduction over the tomatoes – not much – just a little bit for a great flavor!