STUFFED CHERRY TOMATOES WITH MOZZARELLA, BASIL AND PINE

STUFFED CHERRY TOMATOES WITH MOZZARELLA, BASIL AND PINE:

INGREDIENTS:
12 large, red cherry tomatoes
Salt and pepper, to taste
200ml balsamic vinegar
1 buffalo mozzarella cheese piece, diced into 4mm cubes
Basil leaves, a few springs, finely julienned plus extra springs for garnishing
20g pine seeds, toasted, roughly chopped
2 tsp olive oil, preferably basil flavoured

METHOD:

• Cut the upper part of the tomatoes  and carefully scoop the flesh with a parisian scoop or a small knife. Season with salt and pepper; keep upside down on a plate for a few minutes so as to remove some water from the tomatoes.
• Heat a saucepan and add balsamic vinegar. Let it simmer until it reduces to a syrup- like consistency.
• Season the cheese, add basil leaves, chopped pine seeds,and olive oil and some balsamic reduction, as per taste.
• Spoon the stuffing into the tomatoes. Then refrigerate the stuffed tomatoes for 20 minutes.
• Garnish tomatoes with fresh basil springs. Serve chilled on a white porcelain serving platter as white offsets the red colour of tomatoes well.

BRIGHT IDEA-Place the cheese in the freezer for 10 minutes before dicing it.( serves 6)