Stuffed Caprese Tomatoes are the most wonderful appetizer to make during fresh tomato season. I always plant my garden with a variety of tomatoes including cherry tomatoes. They are great for salads and for popping in your mouth while you are watering the garden. Cherry tomatoes are especially wonderful in this stuffed caprese tomatoes appetizer. This recipe is an easy-to-make appetizer that looks pretty at a summer BBQ. They are also they are really good! I know you and your family will love these fresh mozzarella stuffed tomatoes.
When a recipe specifies Fresh Mozzarella Cheese, please only use Fresh Mozzarella Cheese – You will be sorry if you do not use it!
More delicious Appetizer Recipes and Tomato Recipes for more great cooking ideas.
- 10 plus or Roma tomatoes, halved lengthwise
- Mozzarella Cheese, fresh, cut into small cubes*
- Olive oil, extra-virgin
- 1 cup basil leaves, packed
- 1/2 cup olive oil, extra-virgin
- 2 tablespoons lemon juice, fresh-squeezed
- 1 tablespoon Sherry Wine Vinegar
- 1 tablespoon Dijon mustard
Prepare Basil Vinaigrette; set aside.
Halve each tomato lengthwise; scrape out the insides with a spoon and 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.
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.
One Response to “Stuffed Caprese Tomatoes Recipe”
Very good vinaigrette! I cut cherry tomatoes in half and put those on a plate with small mozzarella cubes instead of stuffing larger tomatoes, then drizzled with the dressing. I did add some salt and pepper to the dressing.