Mozzarella cheese and tomatoes are a match made in heaven. Evoking lovely feelings of dining it Italy, these bite sized stuffed cherry tomatoes are not only easy to make, but a guaranteed crowd pleaser!


24 cherry tomatoes
24 bite size mozzarella balls
24 fresh oregano leaves
Olive oil


Preheat the oven to 180C and drizzle some olive oil in a 24 cup mini cupcake tray.

Cut the tops off the tomatoes and scoop their flesh out using a melon scooper.

Sprinkle some salt in the tomatoes and add a little olive oil.

Stuff each tomato with a mozzarella ball and season it with salt and pepper according to your liking.

Garnish with fresh oregano leaves (you can do that after you take them out of the oven).

Bake until the mozzarella starts melting.

Serve warm.

– Text and photography by Arwa Lootah

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