30 red and/or yellow cherry tomatoes
1 lb. Miceli’s Basket Cheese, cut into small cubes
1/4 cup olive oil
3 tbsp. balsamic vinegar
Fresh chopped basil for garnish
Cut off the top of each tomato with a serrated knife. Remove seeds with a melon baller and cut a thin slice off the bottom of each; place upside down on paper towels to drain. Stand upright. Place a Miceli's Basket Cheese cube in each tomato; drizzle with olive oil and vinegar. Garnish with basil.