Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pt Cherry tomatoes
1/4 lb Mozzarella cheese, part
-skim milk, diced
1/4 c Olive oil
1 Garlic clove, minced
2 tb Fresh basil leaf, minced
1/4 c Sun-dried tomatoes,
-oil-packed *
Black pepper

* If using oil-packed tomatoes, drain well and pat dry. Mince. If
using dehydrated, soak in water for a few minutes according to
directions on package. Dry, then mince.

Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely.
Mince garlic clove; use more garlic if preferred. Combine the cheese,
basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add
the olive oil and blend well. Cover and refrigerate 1 hour to blend
flavors. Just before serving, prepare cherry tomatoes by removing the
stem end, cutting a thin slice from bottom of tomato to keep it
setting straight and removing center from tomatoes with melon baller
or small spoon. Sprinkle inside of tomatoes very lightly with salt
and invert on paper towels to drain briefly. Stuff the tomatoes with
the cheese mixture, garnish with small basil leaves and serve
immediately.

NOTES : For best flavor fresh tomatoes should not be refrigerated;
plan on serving these soon after filling.

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