I recently started doing the Ketogenic Diet which I absolutely love, and I now eat as much cheese as I want to (and that’s quite a bit!). I was going to an event where I didn’t know if I would find anything keto-friendly, so, I needed to bring something I could eat. I found this recipe which looked easy and it was ALTHOUGH I have to say – it took a few minutes to hollow out 48 little cherry tomatoes! From the comments at the recipe, I gather a lot of people use bigger tomatoes for this very reason.
If you are going to make your own mozzarella, I would recommend using our traditional recipe (click here). Depending on your milk, etc., you can use the 30 minute recipe in our kit if you have experience with it and you have been able to get the softer results (click here). Typically, however, that recipe is used for pizza-style mozzarella.
Caprese Tomato Bites
From Taste of Home
Yield: about 48
Ingredients:
1 pint cherry tomatoes, halved
3 tablespoons heavy whipping cream
1/2 pound fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon balsamic vinegar
Directions:
1. Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
2. In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
3. Turn tomato halves over; drizzle with vinegar. (I used an eye dropper.)
4. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. Pipe cheese mixture into tomatoes. (I used a pastry bag.)
Refrigerate until serving.
