Caprese Stuffed Tomatoes

Enjoy the classic flavors of Caprese in a delightful baked appetizer or side dish. These Roma tomatoes are hollowed out and filled with marinated mozzarella balls, seasoned breadcrumbs, and fresh basil, then baked to perfection. A drizzle of olive oil and Parmesan cheese adds the perfect finishing touch.

Ingredients

• 4 Roma Tomatoes, hollowed out

• 1 Tablespoon Butter

• 12 Marinated Mozzarella cheese balls

• ¼ c Breadcrumbs, seasoned

• Salt, Pepper, Basil

• Parmesan Cheese, you say when

• Extra-virgin olive oil, enough to drizzle

Directions

1. Preheat oven to 375 F

2. Wash and dry tomatoes. Level the bottom of the tomatoes so they stand on the baking dish, but do NOT cut through. Chop the top off the tomatoes and scoop out the inner parts, careful to leave the tomatoes intact.

3. Place tomatoes in baking dish. Load them with mozzarella and top with Italian breadcrumbs and basil. Garnish with parmesan cheese.

4. Drizzle the tomatoes with extra-virgin olive oil/ some of the marinade from the mozzarella balls.

5. Bake 10-15 minutes or until cheese is melted.

6. Drizzle with balsamic & garnish with basil