It’s time for another spoonful Sunday! I had so much fun with my recipes spoonful that I decided to go back to the food this week. If you saw my recent garden harvest post, you may have noticed that I have tomatoes coming out of my ears, with more coming each day!
This week I’m going to focus on tackling that amazing bounty and make sure I let none of it go to waste. I am starting right away with a new recipe that Hubs and I created for a quick summer appetizer – caprese bites.
I love a good stacked caprese salad, but it’s not exactly a party-friendly finger food. We were inspired by our gorgeous Super Sweet 100 cherry tomatoes to create a bite-size version that is perfect for entertaining!
- 2 dozen large cherry tomatoes
- 3 fresh mozzarella sticks, cut into 24 pieces
- 4 fresh basil leaves
- 2 tbsp balsamic glaze
Slice the top off each cherry tomato to reveal the seeds, and then slice a very small sliver off the bottom of each tomato (this will help keep the tomatoes from rolling around on the plate).
Scoop out the seeds inside entirely so you’re left with just the shell. I used a cocktail fork to gently dislodge the little ribs and it all scooped out easily after that.
For the cheese I used these fresh mozzarella sticks from Trader Joe’s, but you could use any kind of mozzarella. I like these sticks because they are easy to cut into small chunks.
Nestle the mozzarella chunks inside the tomato cups.
Prepare your fresh basil chiffonade (sounds fancy, but it’s not – I just used kitchen shears to slice it into thin strips)
Sprinkle the basil on top of the tomato cups, then drizzle with balsamic glaze.
Making the tomato cups is a bit labor intensive, especially if you’re feeding a crowd, but there’s no cooking involved and it’s a great healthy appetizer for a summer party!