*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pt           Cherry tomatoes
      1/4   lb           Mozzarella cheese, part
                         -skim milk, diced
      1/4   c            Olive oil
    1                    Garlic clove, minced
    2       tb           Fresh basil leaf, minced
      1/4   c            Sun-dried tomatoes,
                         -oil-packed *
                         Black pepper
   * If using oil-packed tomatoes, drain well and pat
   dry. Mince. If using dehydrated, soak in water for a
   few minutes according to directions on package. Dry,
   then mince.
   Cut mozzarella into 1/4-inch cubes. Chop fresh basil
   leaves finely. Mince garlic clove; use more garlic if
   preferred. Combine the cheese, basil, garlic,
   sun-dried tomatoes and black pepper in small bowl. Add
   the olive oil and blend well. Cover and refrigerate 1
   hour to blend flavors. Just before serving, prepare
   cherry tomatoes by removing the stem end, cutting a
   thin slice from bottom of tomato to keep it setting
   straight and removing center from tomatoes with melon
   baller or small spoon. Sprinkle inside of tomatoes
   very lightly with salt and invert on paper towels to
   drain briefly. Stuff the tomatoes with the cheese
   mixture, garnish with small basil leaves and serve
   NOTES : For best flavor fresh tomatoes should not be
   refrigerated; plan on serving these soon after filling.
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