• 1 pint cherry tomatoes, halved​
• 3 tablespoons heavy whipping cream​
• 1/2 pound fresh mozzarella cheese, sliced​
• 6 fresh basil leaves​
• 1 garlic clove, minced​
• 1 tablespoon balsamic vinegar​​

Method:

Scoop out and discard pulp of cherry tomatoes and invert onto paper towels to drain.​

In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.​

Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. ​

Fill with cheese mixture.​ Turn tomato halves over; drizzle with vinegar.​

Courtesy Jillian Harris & LG Canada
www.jillianharris.com
www.lg.com/ca_en