MOZZARELLA STUFFED CHERRY TOMATOES. |
Ingredients
32 cherry tomatoes
Salt and black pepper to taste
2 tablespoons olive oil
4 oz fresh mozzarella
basil leave chiffonade
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Method
Slice a very thin piece off the bottom of each cherry tomato so the tomatoes will sit level on a platter. Make another slice on the other end of
the tomato and scoop out the seeds inside using a small melon baller
Sprinkle each cherry tomato with salt and pepper. Drizzle in a few drops of olive oil into each cherry tomato. Stuffed each tomato with a cube of
the mozzarella cheese. Garnish the tops with the sliced basil. Transfer the stuffed cherry tomatoes onto a serving platter and refrigerate until ready to serve.
Goat Cheese Filling
1/4 pound fresh goat cheese
1/4 cup minced fresh basil leaves
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper
In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.
Creamy Shrimp Filling
1/4 pound cooked shrimp - peeled and deveined
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon prepared horseradish
1/2 teaspoon fresh-squeezed lemon juice
Salt and pepper to taste
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
Guacamole Filling
1 clove of garlic, minced
1/2 teaspoon salt or to taste
1 large ripe avocado
Fresh-squeezed lime juice
Mash the ripe avocado with a fork until smooth; add the minced garlic. Add some of the tomato pulp to the mashed avocado. Add a little lime juice.
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