Cherry Tomato Bites

This weekend is finally supposed to be warm and sunny. It has been a dreadful couple of weeks here down south — rainy, muggy, and gray. Finally some sunshine! and with that a fresh and tasty appetizer. I challenge you this weekend to eat outside and make these tomato bites —a perfect bite of juicy tomato, dense mozzarella, basil, and olive oil. You won't regret it! Don't forget to chill before serving.

Cherry Tomato Bites

Cherry Tomatoes — as many as you like

Olive Oil

Kosher Salt, Pepper

Fresh Mozerella, cubed into small pieces

Basil, sliced

1 Cut a small slice off the end of each cherry tomato. This is so that the tomatoes will sit level when standing upright. (Make sure not to cut too big of a slice or else the cup wont have a bottom.)
2 Make another slice  on the opposite side of the tomato and scoop out the pulp inside using a mellon baller or small spoon. Be careful not to puncture the skin on the bottom. Don't worry about what it looks like because it will be stuffed.

3 Arrange tomatoes on aluminum foil, all standing upright and hollow. Sprinkle all the cups with kosher salt and pepper.
4 Place cubed mozerella in each cup.

You can experiment with the size of the mozerella but I prefer the tomatoes to be really stuffed!

5 Drizzle olive oil over all the stuffed cups.
6 Garnish each tomato bite with a basil slice

7 Transfer the bites onto a serving platter and chill until ready to serve.