cherry tomatoes stuffed with mozzarella & basil

Ingredients

• 1/2 lb. fresh mozzarella, cut into tiny dice (to yield about 11/4 cups)
• 3 Tbs. extra-virgin olive oil
• 1/3 cup coarsely chopped fresh basil leaves
• 1/2 tsp. freshly grated lemon zest (from about 1/4 lemon)
• Kosher salt and freshly ground black pepper
• 1 pint (about 18) cherry tomatoes, rinsed and stems removed

Directions

1. In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling.
2. When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the small end of a melon baller or a teaspoon. Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 minutes.
3. Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Serve immediately as an hors d’oeuvre, or wrap and refrigerate for up to 2 hours.