Cooking Instructions
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Step 1
In a medium bowl, mix together the
Cottage Cheese (225 g)
,
Shredded Mozzarella Cheese (30 g)
,
Cream Cheese (30 g)
,
Freshly Ground Black Pepper (2 g)
, and
Salt (as needed)
.
Step 2
Stir in the
Fresh Basil (2 g)
until well combined. Let the mixture sit to allow flavors to combine while preparing the tomatoes.
Step 3
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.
Step 4
Carefully scoop out the tomato pulp and seeds using a small spoon. Discard.
Step 5
Spoon the cheese filling evenly into each prepared cherry tomato (you can also use a piping bag).
Step 6
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.
Step 7
Serve the filled tomatoes on a platter drizzled with the balsamic reduction. Garnish with remaining
Fresh Basil (2 g)
.
