Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cup cherry tomatoes | Tomatoes | 4 | ounces | mozzarella cheese | 1/4 | cup | olive oil | 4 | cloves | garlic minced | 2 | tablespoons | basil, fresh | 1/4 | cup | sun-dried tomatoes, oil packed, chopped |
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Steps
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Sequence
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Step
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| 1 | Cut mozzarella into 1/4-inch cubes. | 2 | Chop fresh basil leaves finely. | 3 | Mince garlic cloves. | 4 | 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. | 5 | 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. | 6 | Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. | 7 | Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. |
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