I washed and deseeded good-sized cherry tomatoes, and turned them upside down on a towel to drain for few minutes.
Then I flipped them hole side up and drizzled balsamic vinegar inside. Then I cut slices of mozzarella into strips and rolled them with fresh, washed basil leaves, and stuck the little roll into the tomato.
I drizzled again with balsamic vinegar and olive oil (about an eighth of a teaspoon each), salted and peppered.
I was lucky to have an even twelve for the serving plate and one to test out. Yum!
It was the perfect nibbler for a casual gathering. The only real work with these is the tomato gutting. Practically painless entertaining... next time I may just make double!