Caprese Stuffed Cherry Tomatoes

Ingredients

• id: large_cherry_tomatoes metric: 500g imperial: 1 lb name: large cherry tomatoes (about 24)

• id: fresh_mozzarella_balls metric: 150g imperial: 5 oz name: small fresh mozzarella balls (bocconcini or ciliegine)

• id: fresh_basil_leaves_small metric: 24 leaves imperial: 24 leaves name: small fresh basil leaves

• id: extra_virgin_olive_oil metric: 30ml imperial: 2 tbsp name: extra virgin olive oil

• id: balsamic_glaze metric: 15ml imperial: 1 tbsp name: balsamic glaze

• id: flaky_sea_salt metric: to taste imperial: to taste name: flaky sea salt

• id: freshly_ground_pepper metric: to taste imperial: to taste name: freshly ground black pepper

• id: fresh_basil_chiffonade metric: 15ml imperial: 1 tbsp name: fresh basil, cut into chiffonade for garnish

Instructions

1. Wash and dry {large_cherry_tomatoes} thoroughly. Using a sharp paring knife, cut a small slice off the top of each tomato (about 1/4 of the tomato).

2. Using a small spoon or melon baller, carefully scoop out the seeds and pulp from each tomato, creating a hollow shell. Be careful not to pierce the sides or bottom.

3. Place the hollowed tomatoes cut-side down on paper towels for 10 minutes to drain excess moisture.

4. If your {fresh_mozzarella_balls} are too large, cut them into pieces that will fit comfortably inside the tomato shells.

5. Pat the mozzarella pieces dry with paper towels to remove excess moisture.

6. Place one piece of mozzarella and one {fresh_basil_leaves_small} inside each tomato shell.

7. Arrange the stuffed tomatoes on a serving platter. Drizzle lightly with {extra_virgin_olive_oil} and {balsamic_glaze}.

8. Season with {flaky_sea_salt} and {freshly_ground_pepper} to taste.

9. Garnish with {fresh_basil_chiffonade} and serve immediately, or refrigerate for up to 2 hours before serving.

Tips

Tomato Selection: Choose firm, ripe cherry tomatoes that are large enough to stuff but small enough to eat in one bite. They should be sweet but not overly soft.

Drainage: Letting the hollowed tomatoes drain cut-side down is crucial to prevent the filling from becoming watery.

Mozzarella Quality: Use the highest quality fresh mozzarella you can find. The small balls (ciliegine) are perfect for this recipe, but you can also use larger bocconcini cut to size.

Make Ahead: These can be assembled up to 2 hours ahead, but add the basil, oil, and seasoning just before serving to prevent wilting and maintain freshness.

Serving Presentation: Arrange on a white platter or wooden board for an elegant presentation. Consider serving with small appetizer spoons for easier eating.