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Tomato Hors D'oeuvres
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Posted by The_Grub Sydney (My Page) on Thu, Dec 15, 05 at 20:13
| Just got back from this really flash boat. Onboard was an Italian chef. He started with some hors d'ouvres. I thought his finger-food take on Insalata Caprese was simply brilliant. So next time you have a surpluss of cherry tomatoes give this some thought. Imagine how decorative it would look if you used different coloured cherries.
1. Cut cherry tomato in half.
2. Thread half one cherry tomato onto toothpick, cut side facing inwards.
3. Thread small round of buffalo mozzarella slightly smaller than the diameter of the cherry tomato onto toothpick.
4. Thread remaining half of cherry tomato onto toothpick cut side facing in, forming a little red-white-red tomato sandwich.
5. Assemble in a circle around a white place. Sprinkling with finely sliced fresh basil, sprinkle with extra-virgin olive oil, salt flakes and fresh-cracked black pepper. Served with a little napkin.
With a flute of French champagne at anchor these little insalata shooters went down a treat. A great idea for entertaining. I'm going to make a platter as Christmas hors d'oeuvres.
Best, :)Grub. |
Follow-Up Postings:
RE: Tomato Hors D'oeuvres
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They sound great. Haven't got any cherries this year but Russian Reds and Polish Dwarfs and my Nepal/Tommy Toe crosses should do the trick.
Where do you get the buffalo mozzarella. I cant find it in this hick town.
Mantis |
RE: Tomato Hors D'oeuvres
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Hi Mantis,
If there's no buffalo mozzarella you just use bocconcini, that sheep-milk mozzarella kept in brine, which they should have at a good deli or maybe even the supermarket deli. If none is available then straight mozz. is your only option. My Russian Reds are slower that the earlies. Hey, have you grown Sophie's Choice. This is one impressive tomato plant for me. Short, determinate, pretty shape, hardly any yellowing leaves, heaps of flowers and fruit set. I hope it tastes good. Kimberley is seting plenty, too. Everything is so flowered now. I really like the way Polish (Earl) and Lithuanian are shaping up. I'll be heading home early to do some overdue maintenance and to plant out the final seedlings in the new patch. Polish Dwarfs are on my to-try list now. What's you favourite so far? |
RE: Tomato Hors D'oeuvres
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Of the big ones Soldaki is the winner so far with all the family.
Have tried one Zogola but it wasn't as flavourful as I remember. Maybe later ones will be better.
Brandywine has been great again, and much larger than last year with a couple going over a pound.
Anna Russian is very good and the grafted one I have outside is absolutely loaded up.
Dr Lyle is so so and has succomed to leaf desease big time.
Momotaro is the big suprise. Really good tomato taste with lingering sweet aftertaste.
Polish Dwarfs are very tasty. Much better than any cherry but not as prolific of course.
Red Brandywine has really good flavour but is also suffering much leaf desease.
Cherokee Green although smaller than they should be are fantastic. Nice bitey tang.
Will be trying Arkansas Travellor and Russian Reds this weekend, maybe like your Hors D'oeuvres. I have some bocconcini in the fridge and fresh basil in the garden.
Mantis
Mantis |
RE: Tomato Hors D'oeuvres
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| Grub, I'll be trying those little cherry tomato numbers for sure! A plate of mixed colour cherries would look great. And I agree with you about Sophie's Choice - it's setting fruit like crazy, plus they are gonna be larger than cherry size which is a bonus for earlies. PP |
RE: Tomato Hors D'oeuvres
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Yum!! Not only that but decorative as well. What more could you ask for.
Cheers,
Dee. |
RE: Tomato Hors D'oeuvres
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Grub that sounds fantastic, the simple things are often the best.
I move on Jan 14th, too late for tommies this year but I hope I'll be giving you all a run for your money next! |
RE: Tomato Hors D'oeuvres
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- Posted by lakota SW West Aust (My Page) on
Sun, Dec 18, 05 at 8:08
| Sounds like just the thing for Chrissy, all the right colours, lol. I'll have to try doing some up, thanks Grub. Cheers, Jules |
RE: Tomato Hors D'oeuvres
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| Had then on Xmas Day grub and they not only looked fabulous but were very nice - thanks for passing on the recipe. Halina |
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