Yield: 20 Servings
|1 pint||Cherry tomatoes|
|¼ pounds||Mozzarella cheese, part skim milk, diced|
|¼ cup||Olive oil|
|1||Garlic clove, minced|
|2 tablespoons||Fresh basil leaf, minced|
|¼ cup||Sun-dried tomatoes, oil-packed *|
* If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince.
Cut mozzarella into ¼-inch cubes. Chop fresh basil leaves finely.
Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately.
NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling.