I’m making appetizers for my book club at 7 pm (that’s 10 hours from now). I’m going to cut fat cherry tomatoes in half and pull out some of the innards, then put the halves back together with a tiny ball of marinated fresh mozzarella in between. Hold with a toothpick.
I want to put a basil leaf in there, too, as I have a forest of fresh basil in a pot in the back yard. (That stuff is so easy to grow from seed, even when you are usually the Angel of Death when it comes to plants.)
I’m planning to assemble the tomato/cheese balls now. Cover with plastic wrap and refrigerate.
**The question: **should I put the basil leaf in now, too, realizing it will wilt over the next few hours, but it will infuse its lovely basil-y essence into the tomato/cheese combo?
Or wait and put the basil on at the last minute so it will look pretty and fresh?
I’d put it in at the end, so it’ll be pretty and fresh. I don’t think you’ll get more infusion of flavor putting it in early than you will from having the fresh leaf in when your guests eat it.
Or, if you’re feeling industrious, you could put a leaf in now, let it set, then take out the faded leaf and put in a new one just before serving. Best of both worlds!
In my opinion a little basil goes a long way. I wouldn’t put a whole leaf with each ball. I would cut the basil into thin strips and just before serving, splash some good extra virgin olive oil on your tomatoes and sprinkle on the basil.
You use the words “in” and “on” in your description, so I’m having some difficulty seeing what the end product will look like. If the plan is to put the basil inside the tomato along with the cheese, I don’t think it really matters if you put it in now or not. Sounds like what you’re going for is a surprise(!) type thing, so all you’re really going to care about it the flavor.
You may want to consider doing the same appetizer, but just skewer grape tomatoes and bocconcini with a basil leaf in between them on cocktail toothpicks. Finish with a drizzle of nice olive oil and a few grinds of salt and pepper (NO balsamic vinegar, if you please). A helluva lot easier, and still looks pretty nice.
ETA: And you mention that the mozzarella is going to be marinated. If you’re buying store-bought marinated mozz, more than likely it’s going to be marinated in oil and Italian herbs/spices. The fresh basil may not be necessary.
The tops of the basil plants have some pretty small leaves. The bigger leaves are GINORMOUS. This is going to be finger food–just one bite each. I tried one and there was a definite hit of basil, but the tomato and cheese held their own. This is storebought marinated mozzarella, and it is delicious. I was not expecting to like it, but it’s very good. The oil it’s sitting in will be great for salads.
ETA: “The fresh basil may not be necessary.”
The main reason I came up with this idea was to use the basil. The marinade is very subtle.
Okay, here’s what I’m gonna do. I made the skewered bites with tiny basil leaves that don’t stick out past the tomato too much. This way they will 1) not look obviously wilted, and 2) won’t overwhelm with basil flavor. I also dipped each basil leaf in the marinated oil to give it a flavorful, protective coating.
Tonight, I’ll decorate the plate with some of those giant basil sprigs.
Top with olive oil and you have a mini-ball form of Caprese salad - Wikipedia , one of my favorites (especially when served with balsamic vinagrette, which is how it was usually served when we were in Sicily.)
I’d want the basil as fresh as possible, but I’m not put off if it’s a little wilted. Don’t put it inside: you really want to be able to smell it as you pop it in your mouth.
Oops, I was too late (opened the page earlier and just came back to it). Sounds yummy, save a few for me! I wouldn’t have dipped the basil because I like to smell it, but I’ve had caprese a lot of different ways and they’re all good.
Thanks, LJ. I’ll definitely put some big basil leaves on the plate in case people want to add more. I will also add salt. I didn’t want too much dressing, as this will all be finger food.
I don’t have an opinion on your question…but I wanted to let you know I made something similar for a tapas party at my house a few months ago, and they went over really well. I’m sure yours will, too. Enjoy.
What else did you serve? Enquiring minds want to know.
It’s funny… I really enjoy having people over. I truly don’t know why I don’t do it more. It’s not all that much trouble and what trouble it is, I enjoy. I moved in December from a big sprawling house out in the country where NO ONE ever wanted to come because they perceived it as being too far to drive. (Hell, I made the drive every day…)
Now I’m in a cute, tiny house in the city and the tininess of it enables me to show off the crap… er… pretty stuff I’ve collected over the years. People who have come here have said they didn’t know I had such artsy-fartsy little collectibles. I love the fussing and arranging and looking up recipes and deciding what dishes, napkins, tablecloths, etc., to use. And I’ve got a ton of that stuff, not to mention about 200 cookbooks that I love to read like novels. I love to cook and I’m a very good cook, too.
What is my problem anyway??? *<rhetorical question> * Actually, my problem in this area as in so many others: inertia.
It wouldn’t be too much for me to have people over even once a month. I will make this a resolution. Whenever I plan a social gathering, I’ll come up with the next one, that way I’ll have one in the queue. I already know what my next one will be.
For those who are breathlessly waiting, I’ll post a picture of my finished tomato/mozzarella platter. Try to contain your excitement until then.
that’s cute. the arrangement is nice too; I love tomato, mozz, and basil, and your arrangement lets someone pick up an extra basil leaf if they want one.
Yeah..I’m having people over this Saturday for a cookout, just because I felt like doing some entertaining. I’m making two kinds of ice cream (cinnamon, and white chocolate) and an apple pie. I’ll let others deal with the grill.
For the tapas party - we had a TON of food. Let’s see what I can remember.
Besides the tomato thing, I made:
Fijian ceviche (served with coconut milk)
Chorizo/Apple/Blue Cheese skewers
Mango Gazpacho
Egg dish like deviled eggs, but I piped hummus in instead of the egg yolk mix
We also had:
Meatloaf Muffins
Empanadas
Cocktail Meatballs
Fruit and cheese plate
Salad pie (raw veggies on a cream-cheese spread on a pastery)
Cookies
Brownies
Taco dip
I’m sure we had other stuff. It was a big party - friends moving out of the state, and one of them was a classically trained chef and professional cake decorator. So we all wanted to show off a bit.
I didn’t know until Father’s Day that you can buy fresh mozzarella in pre-rolled sheets. Chef daughter showed up with this for appetizers. She had unrolled it and spread it with chopped tomatoes, basil and Italian sausage chunks. Then re-rolled it and sliced it into pinwheels.
I missed this on my first read. So, what’s the next one going to be?
I just put two batches of ice cream in the freezer. I’m worried that the cinnamon version had too much butter in the recipe, and I might have to re-make it tomorrow. But it’s an easy cheat of a recipe, so that wouldn’t be a big deal. I haven’t tried this one before anyway, so I don’t know how well it will set up.
Ooh…I ended up not redoing the ice cream. Instead, I just took the extra egg whites I had from the other batch - added some sugar, cream of tartar, and salt. Whip to stiff peaks. Fold in…drum roll…mini chocolate chips. Drop by the tablespoon on parchment paper lined cookie sheets, and bake at 250 for an hour.
I just tried one. Jeez, I wish I wasn’t pre-diabetic! I’d eat a ton of them. These are going to be a huge hit at the party tomorrow.
My stepson has a new girlfriend with a daughter and I’ve been wanting to have them over for din-din, I’m getting a gas grill on Sunday, so this will give me a chance to break it in.
<mwa!>
