Hasselback Strawberries

I feel like summer is almost here! All the fresh herbs and produce popping up at the store has me all excited. I loooove me some basil and thought this was a fresh twist on a traditional caprese salad with some inspiration from hasselback potatoes.

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You’ll need:
Fresh Strawberries
Fresh Basil
Fresh Mozzarella
Balsamic vinegar
Kosher salt and black pepper

I wound up not using the blue cheese pictured but I think it would go great as well!

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Wash strawberries and basil then pat dry. Slice the strawberry horizontally but dont slice all the way through. Leave the bottom of the strawberry attached, this will keep everything together.

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Slice the fresh mozzarella into very thin pieces.

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Place the mozzarella in the slits of the strawberry.

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Tear tiny pieces of basil off and nussle those in the slits with the mozzarella.

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So beauty!

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The basil smells quite divine if you ask me!

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This would make an awesome snack!

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Drizzle with a tiny bit of balsamic vinegar and a touch of kosher salt and black pepper.

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Enjoy!

Bite Size Caprese Salads

I made these for yet another girls night dinner. Seem to be going to a lot of potlucks lately, so I will be writing about all my foods that are good for sharing. These were a great compliment to all the cheeses, breads and meatballs that everyone brought.

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You’ll need:
Fresh mozzarella ( I used mozzarella balls)
Red pepper
Fresh garlic
Spinach or Basil leaves
Balsamic vinegar
Cracked black pepper
Kosher Salt
Toothpicks

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A few days before, I added some cracked red pepper and minced garlic to the container of fresh mozzarella and let it soak. I wanted to get some extra flavors in the cheese.

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I used fresh spinach leaves because my basil that I was planning on using went bad 🙁 so at the last minute I used some dried Italian seasoning in place of the fresh basil.

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Half the mozzarella balls.

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Place the halved mozzarella and halved tomatoes in the leaf of your choice. This makes a little boat when you insert the the toothpick horizontally. I also made some vertically by putting the tomato on the bottom, flat side down, then stacking the leaf and topping with mozzarella.

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Voila!

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Aren’t they pretty?

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Now, time to season!

Drizzle with balsamic vinegar then fresh cracked black pepper, Italian seasoning if you want and sprinkle with kosher salt.

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Yumo!

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Now, the conundrum was how to transport these little morsels… Cupcake pan with lid. BOOM! Problem solved!!

Enjoy!!

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