Another tidbit from the upcoming nuptials…
I love the combination of tomatoes, mozzarella and basil (a taste from the Italian region of Campania) in these bite-size appetizers. The juicy explosion you get when you pop one into your mouth is the genuine taste of springtime.
This is a new spin on a classic Italian dish, and no one knows how to showcase the tomato like the Italians. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish).
Scoop out and discard pulp an stem of the cherry tomatoes.
Invert tomatoes onto paper towels to drain.
Turn tomato halves over; drizzle with oil. Sprinkle with sea salt.
Wrap a leaf of basil around a pearl of cheese (like a taco) and insert into a tomato.
Chill and serve.
Makes 16 single servings.