Italian Appetizers Recipes - Stuffed Caprese

Ingredients   

• 4 small tomatoes (3 to 4 ounces each)

• 1/4 teaspoon sea salt or salt

• 1/8 teaspoon freshly ground black pepper

• 3 tablespoons olive oil

• 3 tablespoons white wine vinegar or vinegar

• 1/2 teaspoon sugar

• 3 ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)

• 1/4 cup slivered red onion

• 1/4 cup snipped fresh basil

• Sea salt or salt

• Freshly ground black pepper

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Method:

1. Cut a 1/4-inch-thick slice from the stem end of each tomato. Using a spoon, carefully scoop out and discard tomato core, seeds, and pulp, leaving up to a 1/2-inch-thick shell.

2. Sprinkle tomato shells with the 1/4 teaspoon salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.

3. For dressing, in a screw-top jar combine olive oil, vinegar, and sugar. Cover and shake well. Set aside 1 1/2 tablespoons of the dressing. Spoon remaining dressing into tomato shells.

4. In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells.

5. Serve immediately or cover and chill for up to 2 hours. Sprinkle with additional salt and pepper before serving.