Stuffed tomatoes on mozzarella cream

Ingredients for 20 servings:

• 150 g mozzarella (buffalo)
• 30 g natural yogurt
• 20 ml mozzarella brine
• 1 pinch of salt
• 1 pinch(s) pepper
• 3 large tomatoes
• 1 tbsp tomato paste
• 1 pinch of salt
• 1 pinch(s) of pepper
• some sugar
• 20 small cherry tomatoes or cocktail tomatoes
• ½ bunch basil
• 15 ml olive oil
• 10 ml white balsamic vinegar
• 20 leaves basil, small

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a new variation of tomato caprese for a finger food buffet

Drain the mozzarella well in a sieve, chop it into small pieces, and mix it finely with the yogurt and brine, then season with salt and pepper. Then press it through a fine sieve. Blanch the tomatoes, plunge them into ice water, and peel off the skin. Process the tomatoes into a concassée by removing the cores and roughly dice the flesh. Heat a little olive oil in a small pot or pan and sauté the diced flesh. Thicken it with a tablespoon of tomato paste and simmer until it reaches a creamy consistency. Mix the tomato concassée with finely chopped basil, olive oil, and balsamic vinegar, then season with salt, pepper, and a little sugar. Blanch the cherry tomatoes for 3 minutes, plunge them into ice water, peel them, open them from the bottom, and hollow them out. This is best done with a small tomato melon baller or an espresso spoon. Make sure the tomato remains as whole as possible. Now fill the hollowed-out tomatoes with the concassé. Add a spoonful of mozzarella cream to each one, place a stuffed cherry tomato on top, and garnish with a basil leaf. If you like, you can deep-fry the basil leaves first.