Bocconcini Pearl Filled Cherry Tomatoes

• 1 tub (200g) Tre Stelle Bocconcini Pearls, drained
• 3/4 cup (175) olive oil
• 1/4 cup (50) fresh rosemary, chopped
• 2 tbsp. (25) fresh thyme, chopped
• 1 tsp. (5) salt
• 1 tbsp. (15) whole black peppercorns, cracked
• 2 cloves garlic, minced
• 2 pkg. cherry tomatoes

1. In a medium bowl combine all ingredients except cherry tomatoes.
2. Cover and refrigerate 2 hours or overnight.
3. If refrigerating overnight, remove from refrigerator 1 hour before filling.
4. Cut top quarters off of cherry tomatoes and remove pulp using a small spoon.
5. Fill each tomato with marinated bocconcini.
6. Garnish with any remaining rosemary or thyme.
7. Makes approximately 40

olive oil, fresh rosemary, thyme, salt, black peppercorns, garlic, cherry tomatoes

Taken from www.foodgeeks.com/recipes/22126 (may not work)