Cherry Tomatoes Stuffed with Mozzarella & Basil

Cherry Tomatoes Stuffed with Mozzarella & Basil
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ tsp. freshly grated lemon zest (from about a quarter of a lemon)
  • 1/3 cup coarsely chopped fresh basil leaves
  • ½ pound fresh mozzarella, cut into tiny dice (to yield about 1-¼ cup)
  • 1 pint (about 18) cherry tomatoes, rinsed and stems removed

In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling. When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the small end of ...

View full recipe at Fine Cooking


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