| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 large Roma tomatoes
- 1 bunch basil
- 8 small slices fresh mozzarella, halved (see Cook’s Note)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Flakey sea salt
- Freshly cracked black pepper
Instructions
- Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
- Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
- Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 209 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 34 mg |
| Sodium | 334 mg |
Reviews
I love making these for a picnic. I would keep the balsamic and olive oil separately, and I like to put them in some mini Asian food containers that I have. Once I’m done, everything leftover goes in the compost bin.
Awesome for lunch or a dinner salad!