GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

This finger food obsession of mine is almost worrying me, the only things I feel like making lately turn out to be finger food and I wonder what that means, do I long to go back to smaller dimensions or am I in a perpetual party mood, sadly undelivered and therefore I have to give full expression to it here on Lucullian? Whatever it is, here we have yet another little finger food dish, this time cherry tomatoes with a herby and hot mozzarella filling and I assure you that the salted caper on top of it is the crowning of the jewel! Don't leave it out.





GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

cherry tomatoes or other small tomatoes
mozzarella, as fresh as possible
rosemary, chopped
thyme, chopped
chili pepper flakes
capers in salt
salt
extra-virgin olive oil

- Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes.
- Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form.
- Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes.
- Top with an unwashed salted caper and serve hot or tepid.