Mix the mozzarella, fresh cream and Basil-flavoured Oil together.
Whip the thick cream and add it delicately. Season with salt and pepper. Place in fridge in a single-use piping bag.
Cut off the tops of the cherry tomatoes and remove the flesh.
Season the flesh with salt and pepper.
Put a small spoonful of Genoese Pesto into each tomato and then a small spoonful of tomato flesh. Finish with the mozzarella cream.
Cut the semi-dried tomatoes in 4 and spread the mozzarella cream on top.
Put the tops back on the stuffed tomatoes.
Put 1-2 teaspoons of Genoese Pesto on a plate, add the tomatoes and place basil leaves and parmesan on top of the tomatoes.
Season with salt and pepper and pour a little Basil-flavoured Oil over the dish.