Stuffed Caprese

You can use this cheesy filling in red tomatoes but yellow tomatoes will be sweeter for this fresh side dish.

Stuffed Caprese Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
25 mins
Chill:
2 hrs
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Stuffed Caprese

Ingredients
4
small tomatoes (3 to 4 oz. each)
1/4
teaspoon sea salt or salt
1/8
teaspoon freshly ground black pepper
3
tablespoons olive oil
3
tablespoons white wine vinegar or vinegar
1/2
teaspoon sugar
3
ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
1/4
cup slivered red onion
1/4
cup snipped fresh basil
 
Sea salt or salt
 
Freshly ground black pepper

Directions

  1. Cut a 1/4-inch slice from the stem end of each tomato. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell. Discard pulp. Sprinkle tomato shells with the 1/4 teaspoon sea salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.
  2. For dressing, in a screwtop jar, combine olive oil, vinegar, and sugar. Cover; shake well. Reserve 1-1/2 tablespoons of dressing. Spoon remaining dressing into tomato shells.
  3. In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells. Cover and refrigerate until ready to serve, up to 2 hours. To serve, place stuffed tomatoes on individual plates. Sprinkle with additional salt and pepper. Makes 4 servings.

Nutrition Facts

(Stuffed Caprese)
    Per serving:
  • 177 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 16 mg chol.,
  • 187 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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