Cocktail tomatoes filled with mozzarella cream

Ingredients for 1 servings:

• 125 g mozzarella (preferably buffalo mozzarella)
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 10 basil leaves
• 2 tbsp mascarpone
• 24 tomatoes (cocktail tomatoes)
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mozzarella cream is also great as a dip

Cut one of the tops off the tomatoes and remove the seeds (this can sometimes be done by rinsing them with water). Keep the top. Place the remaining ingredients in a blender and puree. Season with salt and pepper. Using a large syringe (available from a pharmacy), the tomatoes can be easily filled with this cheese mixture. After filling, put the tomato tops back on the tomatoes and place the tomatoes in the refrigerator for about 2 hours. There the cheese mixture will set and the stuffed tomatoes will marinate well. You can also leave it in the refrigerator overnight. Tip: The cheese mixture is also great for spreading on zucchini rolls or simply as a dip for bread and vegetables.