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16 February, 2014

Caprese Stuffed Tomatoes

Posted in : Appetizers, Make Ahead on by : Pamela Reynoso

These are super easy to prep ahead and only take a few minutes to assemble.  I like to prep the tomatoes and cheese mix the day before. Just remember to take the cheese out of the refrigerator and allow it to soften up so that it will be manageable when you are piping it into the tomatoes.  Once you have assembled them place them back in the fridge.  If you are going to make them fore than an hour ahead of time do not sprinkle the insides of the tomatoes with salt since this will draw out the water and might make them soggy.

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What You Need:

Cherry Tomaotes

1 Log of Mozzarella Cheese

6 Basil Leaves

1 or 2 Garlic Cloves

1 Tablespoon of Salt

Balsamic Vinegar.

What To Do:

Cut a small portion off the top of each tomato and scoop out the insides.  Drain, cut side down on a paper towel for at least an hour. In a food processor pulse together the mozzarella, basil, garlic clove, and salt. Make sure to taste the mixture and remember that the tomato will dull out the flavors slightly so yo might need a little more salt.   Scrape the blended cheese mix into a sip lock bag. When ready to assemble the tomatoes drizzle a little balsamic into each tomato and sprinkle a small amount of salt.   Cut the tip off of the bottom end of one of the corners so that you can pipe the cheese into each each tomato. Place open end of bag into each tomato and squeeze in as much cheese as you can.