Categories: Appetizers

Ingredients

• 1 pint cherry tomatoes, halved
• 3 tablespoons heavy whipping cream
• 1/2 pound fresh mozzarella cheese, sliced
• 6 fresh basil leaves
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar

Directions

1. Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.

2. In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.

3. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.

4. Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen.

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