Ingredients

The following ingredients have 4 Servings
  • 1 cup cottage cheese (small curd)
  • 1/3 cup mozzarella cheese (finely shredded)
  • 2 tablespoons cream cheese (softened)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 4 tablespoons fresh basil (finely chopped, divided)
  • 72 cherry tomatoes
  • 1 cup balsamic vinegar (good quality)

Instruction

  • In a medium sized bowl, stir together the cottage cheese, mozzarella cheese, cream cheese, salt and pepper.
  • Fold in half of the chopped basil until well combined. Let the mixture rest while preparing the tomatoes.
  • Slice a VERY thin piece off the bottom of each tomato so it will sit flat. Slice a thin layer off of the top of each tomato.
  • Using a tomato scoop or small spoon, carefully scoop out the tomato pulp and seeds. Discard.
  • Spoon the cheese filling evenly into each prepared tomato.
  • In a large stainless steel skillet, heat the balsamic vinegar to a boil. Reduce heat to low and stir frequently. Simmer until the mixture has thickened to desired consistency, stirring constantly. Do NOT let it burn.
  • Serve the filled tomatoes on a platter drizzled with the balsamic reduction. Sprinkle the top with remaining basil.