A bite sized version of the classic Caprese Salad
24 large cherry tomatoes
4 ounces fresh mozzarella cheese
1 small bunch basil
1/4 cup balsamic vinegar
Slice tops off each tomato. Using a small melon baller or tomato shark, scoop out the insides of each tomato, getting as many of the seeds as possible. Sprinkle the insides of each tomato with a tiny pinch of salt. Turn tomatoes upside down on a paper towel lined tray and leave for 10 - 15 minutes. Slice mozzarella thin and then cut each slice into a very small dice. Slice basil into very thin ribbons (called chiffonade). Put tomatoes on serving tray, opening facing up. Pour a couple of drops of balsamic vinegar into each tomato. Stuff tomatoes with the diced mozzarella. Garnish each tomato with a few slivers of the basil. Serve immediately.
Do not slice the basil in advance - it will turn black.
Salting and draining the tomatoes removes some of their moisture. Only a few sprinkles per tomato will do the trick. Do not use regular table salt for this. It will not dissolve and will make tomatoes too salty. Serving Ideas: Display on a nice platter on a bed of greens to keep the tomatoes from rolling around.
Suggested Wine: Pinot Grigio or Prosecco