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stuffed Caprese
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love marinated mozzarella and tomatoes but it never occured to me to put the cheese in the tomato.
STUFFED CAPRESE
Go beyond red tomatoes: Yellow are sweeter; green are a little more tart
Start to Finish: 25 minutes Makes: 4 servings
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
drained and cut into small chunks
1/4 cup slivered red onion
1/4 cup snipped fresh basil
Cut a 1/4-inch slice from stem end of each tomato. Using a spoon
scoop out core
seeds
and pulp
leaving up to a 1/2-inch shell. Discard pulp. Sprinkle tomato shells with sea salt or salt and pepper. Stand shells on a plate; set aside.
For dressing
in a screw-top jar combine olive oil
vinegar
and sugar. Cover and shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato
Cut a 1/4-inch slice from stem end of each tomato. Using a spoon, scoop out core,
seeds, and pulp, leaving up to a 1/2-inch shell. Discard pulp. Sprinkle tomato
shells with sea salt or salt and pepper. Stand shells on a plate; set aside. For
dressing, in a screw-top jar combine olive oil, vinegar, and sugar. Cover and
shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing
into tomato
Yield:
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Printed on Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |