provided by Charlie Trotter
12 cherry tomatoes
2 ounces soft Mozzarella cheese, finely shredded
1 tablespoon chopped oil-packed sundried tomatoes
½ teaspoon pine nuts, toasted and coarsely chopped
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
To Prepare the Tomatoes
Cut a small x in the bottom of each tomato. Blanch the tomatoes in boiling water for 15 seconds and remove immediately. Peel, then cut ¼ inch off the top of each tomato. Using a melon baller, hollow out the tomatoes.
To Prepare the Filling
Combine the shredded Mozzarella cheese, sundried tomatoes, pine nuts, chives, and parsley in a small bowl. Season to taste with salt and pepper.
Spoon some of the Mozzarella cheese mixture into each of the tomatoes and place in the refrigerator. Remove from the refrigerator 15 minutes before serving.
Nuts should always be toasted before using them. Raw, they are bland and a little gummy; toasted, they have a wonderful, nutty flavor and a crunchy texture. To toast any type of nut, place them on a baking sheet in a preheated 350° oven for 10 minutes, or until a light golden brown and aromatic.