MAKES ABOUT 3 DOZEN HORS D’OEUVRES; SERVES 10 TO 12

½ lb. fresh mozzarella, cut into tiny dice (to yield about 1¼ cups)
3 Tbs. extra-virgin olive oil
¼ cup coarsely chopped fresh basil leaves
½ tsp. freshly grated lemon zest (from about ¼ lemon)
Kosher salt and freshly ground black pepper
1 pint (about 18) cherry tomatoes, rinsed and stems removed

This is a spin-off of the classic tomato, mozzarella, and basil salad called Insalata Caprese.

1. In a medium bowl, stir the cheese, oil, basil, zest, ¼ tsp. salt, and ¼ tsp. pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling.
2. When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the small end of a melon baller or a teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 minutes.
3. Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Serve immediately as an hors d’oeuvre, or wrap and refrigerate for up to 2 hours.
   

PER SERVING: 180 CALORIES | 10G PROTEIN | 4G CARB | 14G TOTAL FAT | 6G SAT FAT | 7G MONO FAT | 10 POLY FAT | 20MG CHOL | 390MG SODIUM | 1G FIBER

Method (Step-by-Step Detailed)

1. Prepare the Mozzarella Filling

In a medium mixing bowl, combine:

• The diced mozzarella
• Olive oil
• Chopped basil
• Lemon zest
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper

Gently stir until evenly mixed. Avoid over-mixing to keep the cheese cubes intact.

Cover and refrigerate for at least 2 hours and up to 4 hours before assembling.
This resting time allows the basil and lemon zest to infuse into the cheese.

2. Prepare the Tomatoes

When ready to assemble:

• Slice each cherry tomato in half. (Either horizontally or vertically — both work.)
• Using the small end of a melon baller or a teaspoon, carefully scoop out the seeds and pulp.
• Lightly sprinkle the hollowed tomatoes with salt.
• Turn them upside down on paper towels.
• Allow them to drain for 15 minutes to remove excess moisture.

This step prevents watery filling and keeps the appetizer neat and professional.

3. Fill and Serve

• Fill each tomato half with a scant teaspoon of the mozzarella mixture.
• Arrange neatly on a serving tray or platter.
• Garnish with a tiny basil leaf if desired for extra elegance.

Serve immediately as an hors d’oeuvre.

If needed, cover lightly with plastic wrap and refrigerate for up to 2 hours before serving. Do not store longer once assembled, as the tomatoes may release moisture.

— Jessica Bard

Per Serving Nutrition

• 180 Calories
• 10g Protein
• 4g Carbohydrates
• 14g Total Fat
• 6g Saturated Fat
• 7g Monounsaturated Fat
• 10g Poly Fat
• 20mg Cholesterol
• 390mg Sodium
• 1g Fiber

Professional Tips (Added Detail)

• Use mini heirloom tomatoes for a colorful variation.
• Add a drop of aged balsamic glaze on top before serving.
• For catering events, pipe the filling using a small pastry bag for uniformity.
• Chill serving plates beforehand for better presentation in warm weather.