Cherry tomatoes stuffed with Mascarpone
Production: 20 – Bites
Preparation: 15 Minutes
Cooking: 0 Minute
Our gardens and the market stalls are full of nice and juicy cherry tomatoes. We love them in salads, but they also make great small bites appetizer.
The basic recipe is simple and the main challenge is to have the patience to carefully scoop out the berries that are quite fragile.
Then just cover with nuts, basil or even a few pieces of Aleppo or Andaliman pepper.
The variations are limited only by our imagination.
Cherry tomatoes – 
Mascarpone Cheese – [2 tablespoons] (30 ml.)
Creme fraiche – [3 tablespoons] (45 ml.)
Lemon juice – [1 tablespoon] (15 ml.)
Choped Chive – [1 teaspoon] (5 ml.)
Salt & Pepper to taste – 
1- Wash, dry and hollow out the cherry tomatoes.
2- In a bowl, combine the mascarpone, cream (or yogurt) and lemon juice.
3- Stir with a fork or whisk.
4- Add the chives.
5- Salt and pepper.
6- Place the mixture in a sandwich bag and cut a corner of the bag to create a funnel.
7- Fill the tomatos up to 3/4 with the cheese and cream mixture.
8- Cover with your choice of topping (finely chopped walnuts, basil or some Aleppo or Andaliman pepper).