1 pint cherry tomatoes, halved
3 tablespoons heavy whipping cream
1/2 pound mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon vinegar
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
Combine the cream, mozzarella cheese, basil and garlic in a food processor, and cover and process until blended.
Cut a small hole in a reseal able plastic bag and fill it with cheese mixture.
Turn tomato halves over; drizzle with vinegar.
Pipe cheese mixture into tomatoes.
Refrigerate and serve cold.