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Ingredientes
- 2 pt Cherry tomatoes
- 1/2 lb Mozarella cheese
- 1/2 c. Extra virgin olive oil
- 1/3 c. Basil, fresh, minced
- 3 cl Garlic
- 1/2 c. Sundried tomatoes
Direcciones
- FILLING : Dice mozzarella into 1/4-inch cubes. Steep sundried tomatoes in warm water as directed, then chop finely. Chop basil and garlic cloves.
- Combine all with extra virgin olive oil in bowl, and chill for several hrs.
- CHERRY TOMATOES: Pull stems from tomatoes. Slice off the BOTTOM rounded end of each tomato. Use a tomato scoop or possibly melon baller to scoop out tomatoes. Drain upside down on paper towels. Chill till ready to fill (at most two hrs). Just before serving time, stuff each tomato with a generous spoonful of the mozzarella mix. Garnish with tiny basil leaves. TVG 2-93
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 89 | |
| Calories from Fat 80 | 90% |
| Total Fat 9.1g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.2g | 1% |
| Protein 0.45g | 1% |
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