Bite Size Caprese Salads Food

BITE SIZE CAPRESE SALADS

Steps:

• 1. Rinse and pat dry the cherry tomatoes. Remove all stems. The tops of the cherry tomato are usually flat, so I cut off the bottom more rounded portion to get inside the tomato. Use a sharp paring knife cut a thin slice off the bottom. Scoop out the seeds with a melon baller or the paring knife. Discard the seedy centers. Place the tomato cut side down on a paper towel to drain liquid
• 2. Depending on the size of your cherry tomatoes cut the mozzarella sticks into bite size pieces that will fit nicely in to the tomato. Rinse and gently pat dry the basil. Hand tear generous pieces to go in the middle of each tomato. I made them large and folded them to fit.
• 3. To assemble, line your scooped out cherry tomatoes on a cutting board or cookie sheet. Season to taste with fresh ground pepper and kosher salt. Line each tomato with a piece of basil, gently pushing it to the bottom of the tomato. Top off with a piece of mozzarella. Drizzle with olive oil and balsamic vinegar. Best served when cheese is at room temperature.

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

CAPRESE MOZZARELLA SALAD BITES

Steps:

• Separate the leaves of the endive and set aside the larger leaves.
• In a bowl, gently mix together the tomatoes, mozzarella, basil, and dressing, and season salt and pepper, to taste. Fill the leaves with the mixture and sprinkle with a little Parmesan. Arrange the bites on a serving platter and serve.