• Servings: 4
• 1/4 cup chopped shallots
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• 2 tsp olive oil
• 2 1/2 cups cherry tomatoes
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 oz fresh mozzarella cheese, cut into 1/2-inch cubes

1. In a large skillet, sauté the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese.
2. Yield: 4 servings

I burned the shallots (Grrrrr!) so I added extra garlic. I replaced the fresh thyme with fresh basil (more than 1 tsp). Yummy!