Ingredients
1 pint cherry tomatoes, halved3 tablespoons heavy whipping cream1/2 pound fresh mozzarella cheese, sliced6 fresh basil leaves1 garlic clove, minced1 tablespoon balsamic vinegar
Preparation
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.
