Caprese Stuffed Tomatoes
- 12 large cherry tomatoes, rinsed
- Salt and pepper
- 12 fresh basil leaves
- 12 fresh mozzarella pearls (balls)
- 3 tablespoons Vine + Branch 18-Year Barrel-Aged Balsamic Vinegar
- Slice off tomato tops and hollow out with a small spoon.
- Sprinkle inside of tomato with salt and pepper, and gently place a basil leaf inside.
- Drop a mozzarella ball inside tomato on top of the basil, and drizzle with balsamic vinegar.
- Serve immediately or refrigerate up to 2 hours.
Recipe courtesy of Vine + Branch