Caprese Salad is a simple dish consisting of ripe tomatoes, mozzarella, fresh basil, good quality olive oil and salt and pepper. These pretty little appetizers are a unique way to enjoy the same ingredients but can be made any time of year using smaller tasty tomatoes.
There are endless varieties of tomatoes. They vary in size, shape, colour, acidity, juiciness….the list goes on and on. During peak season the flavours are amazing. But off season, you can still find good tasting tomatoes in the smaller varieties. For this recipe, cocktail tomatoes which are about the size of a golf ball are perfect. My favourite? Campari Tomatoes. They’re larger than a cherry tomato but not a full sized variety, and are sweeter and less acidic than some types.
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A small serrated knife is ideal for prepping the tomatoes. Slice the top off, then use the tip of the knife to cut out the inner core and remove the seeds. You can also use a grapefruit spoon to scoop out the insides. Arrange the tomatoes upright in an oven safe baking dish, then season with salt and pepper. It’s helpful to sprinkle some of the salt right inside each tomato because the cheese used for stuffing has a very low sodium level.
A traditional Caprese Salad has slices of fresh mozzarella. It differs from regular mozzarella in that it’s softer, not aged and has a mild flavour. So the perfect cheese to use in Caprese Stuffed Tomatoes is Bocconcini. It’s basically the same as a fresh mozzarella but they’re made into smaller balls. Look for Mini Mini Bocconcini. Not just because it’s fun to say, but also because they fit perfectly inside the hollowed out tomatoes.
Press one ball of cheese inside each tomato, along with a fresh basil leaf. Or, you can slice the basil into strips, called a chiffonade, and sprinkle some inside each one. I like to top the stuffed tomatoes with a crunchy panko and garlic mixture which adds a textural element to the soft tomatoes.
You want to bake Caprese Stuffed Tomatoes just long enough for the tops to get browned and the cheese to soften. Not so long that the tomatoes are mushy. About 10 minutes is all it takes. Serve them hot or warm and sprinkle with extra basil.
If you make Caprese Stuffed Tomatoes, consider leaving a comment or rating below. Here’s the recipe:
Caprese Stuffed Tomatoes
Ingredients
- 12 Campari tomatoes
- 12 medium sized basil leaves plus more for garnish
- 12 Mini Mini Bocconcini balls
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- ¼ cup panko breadcrumbs
- salt and pepper
Instructions
- Rinse tomatoes. Cut off tops and scoop out seeds. Season well with salt and pepper, salting the inside of each tomato.
- Place one basil leaf inside each hollowed out tomato. Press one bocconcini ball over top.
- Mince garlic. Add to breadcrumbs and olive oil in small bowl and mix well. Spoon generously over top of each stuffed tomato.
- Bake at 350 degrees for about 10 minutes until tops are browned and tomatoes are slightly softening.
- Serve hot or warm and garnish with extra basil if desired.
Nutrition
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