Cherry Tomato Mini Caprese Salads Recipe

This is one of those recipe ideas for finger buffets that just couldn't be more simple. Aside from a little bit of fiddling around with the cherry tomatoes, putting these little mini Caprese salads together is really a breeze. They're perfect for a summer dinner party, with the sweetness of the tomato, the pungency of the basil, the tang of the balsamic, and the creaminess of the mozzarella.

Serving note: If your little tomatoes have a tendency to roll around, you can cut a small slice from the bottom of each one to give them a flat base.

Serves about 12. Be sure to use fresh basil and good-quality mozzarella for the best results.

Ingredients:
4 C. ripe cherry tomatoes
1/2 to 1 C. fresh basil leaves (small leaves are better)
8 oz. mozzarella cheese (harder varieties are easier to work with)
2 tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: 1. Cut your mozzarella into little cubes-- they should be the right size to fit inside a tomato.

2. Cut the tops off of the tomatoes and pull out the insides with a little spoon. Discard insides.

3. Wrap each mozzarella cube in a basil leaf and stuff your tomato with it.

4. Place tomatoes on a serving tray and drizzle with oil and balsamic vinegar.

5. Sprinkle with salt and pepper.

6. Cover and refrigerate until ready to serve.

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