Tomato Basil Caprese Bites

In a medium bowl, mix together the Cottage Cheese (225 g), Shredded Mozzarella Cheese (30 g), Cream Cheese (2 Tbsp), Freshly Ground Black Pepper (1/2 tsp), and Salt (1/8 tsp).

Stir in the Fresh Basil (2 Tbsp) until well combined. Let the mixture sit to allow flavors to combine while preparing the tomatoes.

Slice a very thin sliver off the bottom of each Cherry Tomatoes (1.8 kg) so they will sit flat. Slice a thin piece off of the top of each tomato, exposing the seeds inside.

Carefully scoop out the tomato pulp and seeds using a small spoon. Discard.

Spoon the cheese filling evenly into each prepared cherry tomato (you can also use a piping bag).

In a large stainless steel skillet, heat the Balsamic Vinegar (240 mL) over medium heat until it comes to a boil. Reduce heat to low and simmer, stirring constantly, until mixture has thickened to a runny, syrup-like consistency. Don’t stop stirring until you remove it from the heat, as it can burn easily.

Serve the filled tomatoes on a platter drizzled with the balsamic reduction. Garnish with remaining Fresh Basil (2 Tbsp).