Slice the tops off the cherry tomatoes.

Scoop out the seeds from the cherry tomatoes.

Place cherry tomatoes upside down on paper towels to drain.

In a food processor, combine heavy whipping cream, mozzarella pearls, fresh basil, and minced garlic.

Blend until smooth.

Transfer the mixture to a pastry bag or resealable plastic bag.

Cut a small corner off the bag.

Squeeze the filling into each cherry tomato.

Drizzle the stuffed tomatoes with olive oil.

Add balsamic vinegar to taste.

Refrigerate until ready to serve.