Tomato Basil TapasPosted: May 27, 2011
There are very few things in life more delightful than the tomato, basil, fresh mozarella combination. I came up with this simple little summer treat a few days ago, and I cannot stop thinking about how yummy it was. Next time I have an appetizer assignment, this is going to be the one.
1 package fresh mozarella
2 cloves fresh garlic
4 Roma tomatoes
4 T. Pesto
2 T. Balsamic vinegar
1 loaf Italian Pugliesse bread
Evenly slice the Italian bread and toast at 400 degrees in the over for about eight minutes. Set aside to cool.
Using an egg slicer, slice the fresh mozarella into small dices. This is simpler than it sounds. Quarter the fresh mozarella log into four chunks, then softly slice it into even slices with the egg slicer. Next turn the slices to slice into strips, then turn once again to slice into tiny cubes. Easy.
Next, slice the tops off of the tomatoes and squeeze the guts and seeds out. This will keep your topping from being overly runny. After you have gutted the tomatoes, finely dice them and toss them into the bowl with the fresh mozarella. Press the garlic cloves into the mixture, then sprinkle with kosher salt and black pepper. Add the pesto and balsamic vinegar and gently toss it all together.
Scoop healthy spoonfuls onto the toasted bread and enjoy your light summer treat.