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Rinse and pat dry the cherry tomatoes. Remove all
stems. The tops of the cherry tomato are usually
flat, so I cut off the bottom more rounded portion
to get inside the tomato. Use a sharp paring knife
cut a thin slice off the bottom. Scoop out the
seeds with a melon baller or the paring knife.
Discard the seedy centers. Place the tomato cut
side down on a paper towel to drain liquid.
Depending on the size of your cherry tomatoes cut
the mozzarella sticks into bite size pieces that
will fit nicely in to the tomato.
Rinse and gently pat dry the basil. Hand tear
generous pieces to go in the middle of each
tomato. I made them large and folded them to fit.
To assemble, line your scooped out cherry tomatoes
on a cutting board or cookie sheet.
Season to taste with fresh ground pepper and
kosher salt.
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