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

For Vinaigrette
Place all ingredients in blender and blend until it is a thick liquid. 
Season to taste with salt and pepper if you like.

For Tomatoes

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 with
chopped basil in a medium bowl.  I also usually add a little of the vinaigrette
as well.  The mozzarella really soaks up the flavor.  Divide mozzarella
evenly between the tomatoes. 

To serve
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. 

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