Tuesday, June 22, 2010
I am calling this post "Appies 101" because these little morsels are embarassingly simple to make. Gosh they are sure are pretty though, eh?
If you can hollow out stuff and stuff bits of stuff into other stuff, you can make these. I am not writing them up as proper recipes, it's really not necessary as you'll see. Exact amounts are not needed; what IS needed is patience for all the mini stuffing, and self-control not to eat them all up as you go!
So named because they are basically a one-bite caprese salad. Just cut the tops off of a bunch of cherry tomatoes and hollow them out. Season with a little salt and pepper, then stuff in a basil leaf and a pearl bocconcini. Drizzle with good olive oil and balsamic vinegar (I used a dropper to get just a drop on each). Repeat for as many times as you can stand; these little guys will be VERY popular and go fast!
Cucumber Cups Stuffed with Herbed Cream Cheese
Cut an English cucumber into 1.5" slices. Using a melon baller, hollow each one out, removing the seeds but not all the way through (leave a "bottom" on them). Mix together cream cheese, chopped fresh dill, chives, parsley (whatever you've got as long as it includes dill, dill is KEY here), and a smidge of minced garlic, dehydrated onion or onion powder, salt and pepper. If you can let the mix sit in the fridge overnight, even better. Just before serving time, stuff a teaspoon or so into each cucumber cup, and garnish with a sprig of dill.