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Sun-Dried Tomato-Mozzarella Appetizers by www.country-cooking.com
1 pint cherry tomatoes
1/4 pound mozzarella cheese, part skim milk -- diced
1/4 cup olive oil
1 garlic clove -- minced
2 tablespoons fresh basil leaf -- minced
1/4 cup sun-dried tomatoes, oil-packed
black pepper
* If using oil-packed tomatoes, drain well and pat dry. Mince. If using
dehydrated, soak in water for a few minutes according to directions on
package. Dry, then mince.
Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely.
Mince garlic clove; use more garlic if preferred.
Combine the cheese, basil, garlic, sun-dried tomatoes and black
pepper in small bowl. Add the olive oil and blend well. Cover and
refrigerate 1 hour to blend flavors.
Just before serving, prepare cherry tomatoes by removing the stem
end, cutting a thin slice from bottom of tomato to keep it setting
straight and removing center from tomatoes with melon baller or small
spoon. Sprinkle inside of tomatoes very lightly with salt and invert on
paper towels to drain briefly.
Stuff the tomatoes with the cheese mixture, garnish with small basil
leaves and serve immediately.
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