Stuffed Mozzarella Caprese
1 cup fresh basil leaves, packed
1/2 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. sherry wine vinegar (I omit this)
1 tbsp. Dijon mustard
6 med. tomatoes with stems attached
2 7-oz. balls fresh mozzarella drained and cut into 1/4 inch cubes
or bocconcini, tiny mozzarella balls (this is what I use)
1 1/2 tbsp. thinly sliced fresh basil
6 whole basil leaves for garnish
Place all ingredients in blender and blend until it is a thick liquid.
Season to taste with salt and pepper if you like.
Cut small X in the bottom of each
tomato. Drop tomatoes into a
large saucepan of boiling water for 30 seconds. Using slotted
spoon, transfer tomatoes to plates. Starting with the bottom, peel
the skins off the tomatoes. Cut a thin slice off the bottom end of each
tomato. Scoop out the inside of the tomatoes with a spoon or a grape-
fruit spoon. Leave the shape of the tomato intact. Mix mozzarella
chopped basil in a medium bowl. I also usually add a little of the
as well. The mozzarella really soaks up the flavor. Divide
evenly between the tomatoes.
Drizzle or dot a little vinaigrette on each plate or bowl you are using.
Position one tomato in the middle of the plate. Garnish with a whole
basil leaf and set a shot glass of vinaigrette on the side.
For blow by blow pictures
click here. All the photos are on one
page, so it will take a bit to load.
Click here to purchase any
products needed to make this recipe.