Temperatures are rising… that means its time for summer and watermelon! I did a little summer remix of ceviche for my post on Brit+Co. this week. Juicy watermelon, salty mozzarella and some fresh herbs! Go check it out for the full how-to!
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.
Kosher salt and black pepper
I wound up not using the blue cheese pictured but I think it would go great as well!
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.
Slice the fresh mozzarella into very thin pieces.
Place the mozzarella in the slits of the strawberry.
Tear tiny pieces of basil off and nussle those in the slits with the mozzarella.
The basil smells quite divine if you ask me!
This would make an awesome snack!
Drizzle with a tiny bit of balsamic vinegar and a touch of kosher salt and black pepper.
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.
Fresh mozzarella ( I used mozzarella balls)
Spinach or Basil leaves
Cracked black pepper
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.
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.
Half the mozzarella balls.
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.
Aren’t they pretty?
Now, time to season!
Drizzle with balsamic vinegar then fresh cracked black pepper, Italian seasoning if you want and sprinkle with kosher salt.
Now, the conundrum was how to transport these little morsels… Cupcake pan with lid. BOOM! Problem solved!!