If you have to bring a plate of food to a party but you aren’t a confident cook, this might suit you.
This is perfect for a party or buffet and the size of the platter can easily be upsized according to the number of guests. You can even prepare some of it a day in advance which is always helpful during the holidays.
I got the idea for this dish from the December 2015 issue of Super Food Ideas magazine. I love the festive colours and fresh flavours, but my version uses the pesto as a dipping sauce rather than trying to get it inside the tomatoes themselves which is what the magazine did.
One tip I would give is to buy the biggest cherry tomatoes that you can find. They are in season here in Australia so there is usually a good choice at the supermarket. If you have to buy smaller tomatoes then it will be more fiddly to stuff them with the bocconcini.
Ingredients – serves 4 as part of a larger buffet:
- 7 or 8 cherry tomatoes, halved
- 7 or 8 bocconcini (small mozzarella balls), halved
- 1 bunch fresh basil, leaves removed from the stalks
- 2 tbsp basil pesto (from a jar), to serve
- Use a teaspoon to remove the seeds from your cherry tomato halves. Discard the seeds.
- Press a halved bocconcini into each cherry tomato piece. (You can stuff the tomatoes a day in advance if required – just store them in the fridge in an airtight container overnight.)
- Lay the fresh basil leaves in a wreath shape on your serving platter then put the stuffed cherry tomatoes onto the basil leaves.
- Serve the platter with the basil pesto in the middle and toothpicks on the side so guests can spear a stuffed tomato and dip it into the pesto.