February 4, 2011

Caprese Tomato Bites

1 pint cherry tomatoes, halved
3 tablespoons heavy whipping cream
1/2 pound fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon balsamic vinegar

Scoop out and discard pulp of 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. Place the mixture into a pastry bag (or heavy-duty resealable plastic bag with a corner snipped off). Turn tomato halves over and drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Makes about 3-1/2 dozen.

These are very refreshing for summer picnics!

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