Bocconcini:are small mozzarella cheeses the size of an egg. (Wikipedia)
If you’re looking for a tasty, easy to make appetizer than this is for you. Selecting ripe cocktail tomatoes is key as well as using fresh herbs. This appetizer can be prepped ahead of time until ready to serve.
Stuffed Cocktail Tomatoes
Carton of cocktail tomatoes (depending on how many you need – I would plan for 2-3 tomatoes per person)
Container of cocktail bocconcini cheese, coarsely chopped
Handful of fresh basil, finely chopped
Reduced balsamic vinegar
Cut the tops off the tomatoes and using a melon scooper or a small spoon, scoop out the pulp. Lay tomatoes upright on a serving tray. If you’re having troubles making the tomatoes still without rolling, cut the bottom of the tomatoes so it has a flat bottom. In a small bowl, combine the bocconcini and basil and drizzle a bit of olive oil to coat. Season with a dash of sea salt. Stuff the tomatoes with the mixture and drizzle the balsamic vinegar over the tomatoes.