Mascarpone-Stuffed Tomatoes | RICARDO

Ingredients

• 24 cherry tomatoes or 12 cocktail tomatoes
• 24 fresh basil baby leaves
• 8 oil-packed Kalamata olives, pitted, drained and chopped
• 2 teaspoons (10 ml) olive oil
• 1 teaspoon (5 ml) capers, rinsed, drained and chopped
• 1/2 teaspoon (2.5 ml) anchovy paste
• 1/4 cup (60 ml) mascarpone cheese
• 1/4 cup (60 ml) 35% cream
• Salt and pepper