Caprese Poppers

Caprese Poppers

We’ve gotten a lot of mileage out of tiny recipe we put together years ago during the holidays. Our Pears with Goat Cheese and Cranberries  was born more out of the need for an hors d’oeuvre that could be tasty as well as come together easily. In fact, we wanted it to be so easy we could make the kids assemble it. And we did. Time and time again you could find our kids spreading goat cheese on pear slices while we worked on other party prep. In fact, in addition to leaning on these lovelies for countless personal parties, Scarlett has made more than her fair share at book signings and luncheons when we promoted our previous book How To Feed a Family. I guess you could say these Caprese Poppers are the 2.o version of that simple party nibble even though they’re not in our new book coming out next year. I wonder if it’s too late to shoehorn them in? (That’s a joke, Ceri!) These little cherry tomatoes burst with bright flavours that everyone loves so something tells me Scarlett will likely be back in business come our next book tour. You can also bet she’ll be making them for our holiday party too.

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Caprese Poppers

Makes : about 18 poppers

Ingredients

  • 1 container cherry tomatoes
  • 1 container (180g) of mini mozzarella
  • 1 piece of lemon rind, chiffonade
  • 1 tablespoon olive oil
  • a few pieces of fresh basil, chiffonade
  • sea salt
  • a teaspoon of balsamic vinegar

Method

Slice off the green stems of the cherry tomatoes and then scoop the middle of their seeds and pulp. Place the scooped cherry tomatoes on a serving platter.

You'll want to dot something sticky under each tomato so they don't slide around your platter. I used honey to set them in place.

Fill each tomato with a ball of mozzarella. Sprinkle poppers with lemon zest bits, olive oil, basil and sea salt. You can also give a little drizzle of balsamic vinegar to the platter. Serve and enjoy.

 

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