The Recipe :
1 ½ cups diced mozzarella
¾ cup pesto
2 lbs. (aprox. 20) Campari tomatoes
Core the tomatoes with a small melon baller or fruit corer. Rinse out the seeds and sprinkle salt into the tomatoes. Turn upside down onto a paper towel, and refrigerate until filling is ready. This gives them time to drain and the salt helps eliminate excess moisture. Mix the pesto with the mozzarella, and use a baby spoon to fill the tomatoes. Serve immediately or refrigerate beforehand. Mangia! Enjoy.