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Makes 16
16 Backyard Farms Cocktail Tomatoes
8 ounces fresh mozzarella
8 fresh basil leaves
Good extra virgin olive oil
Balsamic vinegar
Sea salt
Preheat the broiler on low.
Remove the tomatoes from their stem. Using a melon baller, or a sharp knife and a 1/2 teaspoon measuring spoon, scoop out the inside of each of the 16 cocktail tomatoes, at the top where the stem attaches to the tomato. If you have a melon baller, you can just scoop out the flesh; the edge of the melon baller should be sharp enough to cut through the tomato skin. If you don’t (I didn’t), cut a small circle on the top around the stem end with a small sharp knife, then use a small spoon to scoop out the flesh. The goal here is to create little tomato cups that we can stuff.
Place the 16 tomato cups on a sheet pan.
Cut the mozzarella into 16 cubes, about 3/4 of an inch on all sides. Place a mozzarella cube into each of the 16 tomato cups. Place the sheet pan under the broiler, and heat until the cheese is just beginning to melt and turn just slightly brown. Remove from oven. Keep a close eye on them while they are in the oven, you don’t want the tomato to cook too much.
Take the basil leaves and stack into a pile. Roll the leaves lengthwise, creating a basil cigar. With a sharp knife, cut the crosswise into narrow strips. This should give you lots of pretty narrow ribbons of basil, called ‘chiffonade’.
Place the stuffed tomato cups on your serving platter. Garnish with the basil ribbons, and drizzle with the olive oil and balsamic vinegar. Sprinkle with a little sea salt and serve.
