Cut the top of each cherry tomato, and empty them.
Put a little bit of pesto in it, and a little cube of mozzarella.
Dip each stuffed tomato in some flour, then in the beaten eggs, to finish with breadcrumbs. Do a double dip : dip again in the eggs and breadcrumbs, it will be more crunchy.
Fry for around 4 minutes.
There you are, your margherita balls are ready!
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