Sunday, July 04, 2010
Finger food: miniature caprese salad
None of the big tomatoes have yet ripened on the vine, but that doesn't mean we can't have a caprese salad. Red and yellow cherry tomatoes pair nicely with ciliegine (which frankly is a little easier for me to make than some of the other forms of mozzarella because of my small hands), and look lovely with the petite leaves of spicy globe basil. Finish with extra virgin olive oil, aged balsamic vinegar, cracked pepper, and Turkish black pyramid salt. Makes for great finger food while you wait for the grill to heat up on a rainy day.