Summer Trends 2007

Serves 20

60 red and/or yellow cherry tomatoes
1 lb. fresh mozzarella, cut into small cubes
1/4 cup olive oil
3 tbsp balsamic vinegar
Fresh chopped basil for garnish

With a serrated knife, cut off the top of each tomato. Remove seeds with a melon baller and cut a thin slice off the bottom of each; place upside down on paper towels to drain. Stand upright.

Place a mozzarella cube in each tomato; drizzle with olive oil and vinegar. Garnish with basil.