M akes abo ut 3 d o z e n h o rs d ’ o e u v r es; se r v es 1 0 to 1 2
1/2 lb. fresh mozzarella, cut
into tiny dice (to yield about
3 Tbs. extra-virgin olive oil
1/3 cup coarsely chopped fresh
1/2 tsp. freshly grated lemon zest
(from about 1/4 lemon)
Kosher salt and freshly ground
1 pint (about 18) cherry
tomatoes, rinsed and stems
This is a spin-off of the classic tomato, mozzarella, and basil salad called
- In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. salt, and 1/4 tsp.
pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling.
- When ready to assemble, slice each tomato in half (either direction is all
right) and scoop out the insides with the small end of a melon baller or a
teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the
tomatoes drain for 15 minutes.
- Fill each tomato half with a scant teaspoon of the cheese mixture and
arrange on a serving tray. Serve immediately as an hors d’oeuvre, or wrap and
refrigerate for up to 2 hours. —Jessica Bard