- 1 pint cherry tomatoes
- Fresh mozzarella, cubed
- Olive oil
- Fresh ground pepper
- Basil, julienned
Cut a small slice off the end of each tomato so that they sit level. (Make sure not to cut too big of a slice or else the cup won’t have a bottom.)
Make another slice on the opposite side of the tomato and scoop out the pulp inside using a mellon baller or small spoon. Be careful not to puncture the skin on the bottom.
Season the tomato cups with salt and pepper. Place a cube of mozerella in each cup. Drizzle olive oil over the stuffed tomatoes. Garnish each bite with a bit of basil. Transfer the bites onto a serving platter and chill until ready to serve.
Source: The Kitchn