Cherry tomatoes stuffed with mascarpone and basil

05993 CHERRY TOMATOES STUFFED with MASCARPONE and basil sauce INGREDIENTS for 4 PEOPLE 12 cherry tomatoes, 120 g mascarpone 20 fresh basil leaves, 3 tablespoons olive oil, 1 tablespoon black peppercorns, white and pink, a tablespoon of chopped parsley, salt and pepper.

Wash the basil leaves and place them to dry on kitchen paper.

Leave 12 leaves for decoration and chopped the other.

Wash the tomatoes and dry.

Cut them? shell? higher, holding it by hand, and remove the inner pulp.

Salt the inside of the tomatoes.

Place upside down on a cooking rack for about 15 minutes so that all the water exits.

Then DAB the inside of tomatoes with kitchen paper to dry thoroughly.

In a bowl mix the mascarpone cheese with chopped basil, parsley, olive oil, the peppercorns, a pinch of salt and a sprinkling of pepper.

Fill the tomatoes with the mascarpone cream, cover each with its respective? ice? and garnish with a Basil leaf.

Reserve in refrigerator until time to serve.