Caprese-style stuffed tomatoes with chili honey

Ingredients for 1 servings:

• 3 cocktail tomatoes
• 3 pinches of salt
• 3 pinches of pepper
• 6 g fresh basil
• 3 balls of mini mozzarella
• Honey (chili honey)
• some fat for the mold
• 1 ½ balls of mini mozzarella
• some chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Starter, side dish or snack

Preheat the oven to 180 degrees Celsius (top/bottom heat). Pierce the tomatoes at the top of the blossoms using an apple corer, rotating the edges, but do not pierce all the way to the base. Using a knife, remove the stems from the tomatoes and, using a very small spoon, remove enough of the remaining flesh to fit a mini mozzarella ball. Sprinkle a pinch of salt and pepper into each tomato. Finely chop the washed basil and place it in a bowl. Secure the 3 mini mozzarella balls with a toothpick and dip them in the honey. Then roll them in the basil and place a mozzarella ball in each tomato. Grease a small dish and place the stuffed tomatoes in it. Cover each tomato with a halved mini mozzarella ball and sprinkle with a little chili powder. Bake in the oven on the middle rack for about 25 minutes; baking time may vary. Arrange the tomatoes in a small bowl, garnish, and serve. 165 kcal per serving.