Summary

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

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Instructions

1. Cut off a lid from the tomatoes and remove the seeds (can be done well by rinsing with water). Please lift the lid.
2. 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.
3. 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.
4. Tip: The cheese mixture can also be used to coat courgette rolls or simply serve as a dip with bread and vegetables.