I am always looking for new ideas for side dishes and when I came across the recipe for Caprese Cups in Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle I just had to try it.
With the Jersey tomatoes ready to for picking I bought several at the farmer's market last weekend. I used some for the first batch of Gazpacho of the season. I couldn't resist using them as cups to hold some of my favorite ingredients.
|From Family, Friends and Food|
These little tomato cups are delicious. They are filled with diced fresh mozzarella, diced tomato, aged balsamic vinegar (I used my vinegar from O & Co.) and extra virgin olive oil. The little bit of crushed red pepper added just a slight kick to the overall flavor. Not too much, but enough to enhance the other flavors. These cups would be fabulous served as an appetizer to guests.
More great recipes using the season's best tomatoes:
Eating Out Loud: Caprese Salad with Olives
Stacey Snacks: Pearl Couscous with Roasted Tomatoes
Love & Olive Oil: Soft Tacos with Chicken and Tomato-Corn Salsa
For the Love of Cooking: Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
Cup of Caprese
Source: Big Green Cookbook
4 medium vine-ripened tomatoes
8 oz. fresh organic or locally produced buffalo mozzarella, cubed
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar
¼ teaspoon sea salt, or to taste
¼ teaspoon crushed red pepper flakes
2 tablespoons thinly sliced fresh basil leaves
Slice ½ inch of the tops off the tomatoes. Dice the tomato tops and set aside.
Cut around the inside perimeter and scoop out the inside of each tomato to create cups. (Reserve scooped tomato portion for another purpose.) Pat dry the inside of the cups with a clean kitchen towel or an unbleached paper towel.
In a bowl, stir the mozzarella, diced tomato tops, oil, vinegar, salt and crushed red pepper. Set aside to marinate for 20 minutes.
Mound the mozzarella-tomato mixture into each tomato cup. Top with basil and serve.