Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 125 g mozzarella (if possible buffalo mozzarella)
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 10 basil leaves
- 2 tablespoon mascarpone
- 24 tomato (s) (cocktail tomatoes)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut off a lid from the tomatoes and remove the seeds (can be done well by rinsing with water). Please lift the lid.
- Put the remaining ingredients in a blender and puree. Season to taste with salt and pepper. With the help of a large syringe (from the pharmacy), the tomatoes can be filled very well with this cheese mass.
- After filling, put the tomato lids back on the tomatoes and put the tomatoes in the refrigerator for about 2 hours, there the cheese mass will set and the filled tomatoes will soak. You can easily put it in the fridge overnight.
- Tip: The cheese mixture can also be used to coat courgette rolls or simply serve as a dip with bread and vegetables.
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