Stuffed Caprese Salad

cherry tomatoes
fresh mozzarella cheese (or Bocconcini Balls)
fresh basil leaves
Traditional Balsamic (or Oregano White Balsamic)
Tuscan Herb Olive Oil (or Basil Olive Oil)

Cut off the top of each cherry tomato, making it into a tiny bowl. Cut off the bottom of each cherry tomato – just a tiny bit – so it will sit flat. Try to keep the flesh of the tomato in tact so the “bowl” will hold the balsamic you are going to pour on later.

Cut or break mozzarella cheese into 1” cubes/pieces. Stuff each cherry tomato with mozzarella cheese.

Place a basil leaf on top of each cheese stuffed cherry tomato. Place a toothpick vertically through each.

Drizzle with Traditional Balsamic and the Tuscan Herb or Basil Olive Oil. Let tomatoes sit for 5 minutes or longer to allow flavors to meld. If you add salt & pepper, do it immediately before serving to avoid the salt pulling the juices from the tomatoes.

*Tested in Private Cooking Class

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