Recipe: Cherry Tomatoes Stuffed With Mozzarella and Basil

CHERRY TOMATOES STUFFED WITH MOZZARELLA AND BASIL

"This is a spinoff of the classic tomato, mozzarella and basil salad, called Insalata Caprese. These little stuffed tomatoes deliver all the great flavors of that salad but in a much cuter package."

1/2 lb. fresh mozzarella, cut into tiny dice (to yield about 1 1/4 cups)
3 tbsp. extra-virgin olive oil
1/3 cup coarsely chopped fresh basil leaves*
1/2 tsp. freshly grated lemon zest (from about a quarter of a lemon)
Kosher salt and freshly ground black pepper
1 pint (about 18) cherry tomatoes, rinsed and stems removed

In a medium bowl, stir the cheese, oil, basil, zest, 1/2 teaspoon salt and 1/4 teaspoon 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 a melon baller or a teaspoon. Sprinkle lightly with salt, invert onto a paper towel and let the tomatoes drain for 15 minutes.

Fill each tomato half with 1 scant teaspoon of the cheese mixture. Arrange on a serving tray. Serve immediately or wrap and refrigerate for up to 2 hours.

*HOW TO SLICE AND MINCE BASIL:
Fine shreds - Stack leaves atop one another and roll into a tight tube. (For smaller leaves, bunch as tightly together as possible before cutting.) Cut the rolled leaves using a single swift, smooth stroke for each slice. The width is up to you. This is known as a chiffonade.

Minced - Turn the chiffonade slices (keeping them together with a gentle pinch) and make a few perpendicular cuts as wide or as narrow as you like. Don't go back over the basil as you might when finely chopping parsley.

Makes about 3 dozen hors d'oeuvre; serves 10 to 12 as an appetizer.
Source: Fine Cooking Fresh: 350 Recipes that Celebrate the Seasons, Fine Cooking Magazine