Serve these bite-size gluten-free hors d’oeuvres at your next get-together and watch them disappear. For a varied appetizer, mix up your fillings. Try a combination of Egg Salad, Faux Tuna Salad and Tomato Chutney with Ginger.
24 large cherry tomatoes or small Campari tomatoes
2 cups (about 10 ounces) fresh mozzarella or dairy-free cheese alternative, finely diced
1-2 tablespoons good-quality olive oil, more for garnish
1-2 teaspoons good-quality balsamic vinegar, more if desired
1-2 tablespoons finely diced fresh basil, more for garnish
1. Slice the top off each tomato to create a bowl. Carefully slice a sliver from the bottom of every tomato so each stands easily without rolling over. Using a small spoon, scrape out seeds and juice without piercing the skin.
2. To make caprese, place mozzarella, olive oil, balsamic vinegar and basil in a bowl, stirring gently to combine.
3. Place a scoop of caprese in each tomato. Set filled tomatoes on a serving plate, cover and refrigerate. For best flavor, let filled tomatoes rest at room temperature 15 minutes before serving. Garnish with basil and drizzle with more olive oil just before serving.
Each stuffed tomato contains 36 calories, 3g total fat, 1g saturated fat, 0g trans fat, 7mg cholesterol, 59mg sodium, 1g carbohydrate, 0g fiber, 1g sugars, 2g protein, 0 Est GL.