Stuffed Caprise Tomatoes

This is the most wonderful appetizer during fresh tomato season. This appetizer is so easy to make and so good!

Check out my Appetizer Recipes for more great cooking ideas.

Stuffed Caprise Tomatoes

Basil Vinaigrette (see recipe below)
10 plum or Roma tomatoes, halved lengthwise
Fresh Mozzarella Cheese, cubed
Extra virgin olive oil

Make Basil Vinaigrette; set aside. Halve each tomato lengthwise; scrape out the insides with a spoon; discard insides.

In a small bowl, combine mozzarella cubes with a little olive oil. Fill tomato halves with mozzarella cubes.

To serve, drizzle Basil Vinaigrette over the top of the mozzarella cubes in the tomato shells and place on a large serving plate.

Basil Vinaigrette:
1 cup (packed) fresh basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard

In the blender, add basil, olive oil, lemon juice, wine vinegar, and Dijon mustard; Blend until mixture is a bright emerald green and slightly thick. NOTE: The vinaigrette can be made ahead of time and refrigerated. Serve at room temperature.