Stuffed cherry tomatoes with mozzarella and basil

  • Portions: 6 pp.
  • Level: 1/5
  • Preparation: 20 min
  • Cooking: 5 min
  • Season: For any season

“Business is talked about during lunch, but deals are made during Aperitivo” Serving an “Aperitivo” is a sure way to open ones senses and to awaken ones apatite before dinner. An almost daily ritual or religion to some people Aperitivo is a great social scene in Tuscany and Italy’s north, where people from all classes, ages and backgrounds come together after a days work to relax, unwind, or just catching up with friends while enjoying a cocktail or glass of wine ( or two).

As in Italy, you never drink on and empty stomach to a big part of the Aperitivo is the food. Served in buffet style, where you can chose from a selection of dishes to enjoy with your pre dinner aperitive.  The food is served on small plates and small portions and thus the dishes are easy to prepare, but flavoursome and tasty. This is my take on the italian classic “Insalata Caprese”, which is a salad made from tomatoes, mozzarella and basil.  Finished with fine italian olive oil, salt and pepper. There is something special about the taste combination of stuffed vegetables.  These little stuffed “Pomodorini” paired with fresh basil and a moist mild smooth textured white Italian cheese such as mozzarella makes a very tasty appetizer.


  • 30 cherry tomatoes
  • 400g mozzarella
  • 1 bunch of basil leaves
  • Extra virgin olive oil

Cut and discard a small slice from the bottom of each tomato so they will sit level. Cut and discard a small slice off tops and scoop out center pulp.  Sprinkle insides with salt and pepper, place upside down on paper towels to drain.  Stuff each tomato with a small amount of Mozzarella cheese, drizzle with extra-virgin olive oil and cook in the oven for 5min at 180c to allow for the mozzarella to melt a little.  Remove and allow to cool slightly then top with fresh basil leaves (make sure you tear the leaves and not chop, the helps maintain colour and flavour of the basil).   Finish with good quality extra virgin olive oil, salt and pepper then serve.

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