Sunday, May 11, 2014

Fresh Mozzarella & Basil Stuffed Cherry Tomatoes with Balsamic Vinegar, Fleur de Sel & Assorted Cold Cuts

So Elaine, Dan and my parents came over on 4/18 for Gil's B-day (which also happened to fall on Good Friday) and this was EE's appetizer dish. Cute little cherry tomatoes that were halved and each stuffed with a slice of fresh mozzarella and fresh basil, then arranged on a serving platter along with some assorted cold cuts, including Serrano Ham (Spanish version of prosciutto) & Salchicon (Spanish Salami). Since I had some Blood Orange Balsamic Vinegar and Fleur de Sel (a great sea salt for garnishing) on hand, we drizzled/sprinkled some over the stuffed tomatoes before serving. Yum!!!

1 carton (about 30) cherry tomatoes
1 bunch basil
1 container of Bocconcini (bite-sized) fresh mozzarella, sliced
Blood Orange or regular Balsamic Vinegar
Good quality extra virgin olive oil
Fleur de Sel or other sea salt
Assorted cold cuts (e.g., Serrano ham or prosciutto, Salchicon or Salami)

1. Cut each tomato in half, then layer one half with a slice of mozzarella and a piece of basil leaf, top with the other tomato half and secure the whole package by skewering with a toothpick.

2. Arrange all the stuffed tomatoes around the perimeter of a serving plate. Add an assortment of sliced cold cuts in the center of the plate. 

3. Drizzle some good quality extra virgin olive oil and balsamic vinegar over the tomatoes, then season with a bit of Fleur de Sel or other sea salt. 

Elaine, what can I say except that you're the Appetizer Queen!!!

Addy was hoping for some treats.

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