Photo by Stephanie Staton
If you can’t find mozzarella pearls at your local grocery store, you can use fresh mozzarella cut into 1/2-inch cubes.
Yield: 50 to 60 appetizers
- 1 T. minced shallot
- 1/4 cup fresh basil leaves, cut into chiffonade
- 1/4 tsp. sea salt
- 1/3 cup olive oil
- 3 T. balsamic vinegar
- freshly ground pepper to taste
- 8 ounces fresh mozzarella pearls
- 25 to 30 cherry tomatoes, halved
In medium-sized bowl, stir shallot, basil, salt, oil, vinegar, pepper and mozzarella. Let marinade at room temperature for 45 minutes.
Use small spoon or melon baller to carefully scoop out the insides of cherry tomatoes. Place one piece of cheese with some marinade in each tomato half. Serve at room temperature.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.