My mom and I have made this recipe a number of times. It originally came from Everyday Food and it's called an "Instant Party". It is very tasty and simple to make.
1 pint (about 2 cups) of mini bocconcini (bite sized fresh mozzarella)
2 tbsp olive oil
1/2 tsp red pepper flakes
1/4 cups chopped fresh basil
salt and pepper
Drain bocconcini, add olive oil, red pepper flakes and salt and pepper. Stir to combine. Set aside in the fridge until ready to serve. Stir in the fresh basil.
Crostini (this is optional, you can serve this on crackers or untoasted bread)
1 baguette, sliced
Preheat oven to 425 degrees F. Place slices of baguette on cookie sheet. Drizzle with olive oil. Sprinkle lightly with salt. Place in preheated oven for 6-8 minutes until lightly toasted. Set aside.
1 pint grape tomatoes
3 sprigs of fresh thyme
1 garlic clove, smashed
salt and pepper
Preheat oven to 425 degrees F (or keep the oven on from when you did the crostini). Spread tomatoes, thyme, and garlic on a cookie sheet lined with tin foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to combine. Roast for about 8 minutes or until the skins on the tomatoes have split. Serve with the mozzarella and the crostini. The mozzarella and the tomatoes should be served in separate bowls, with everyone heaping their own onto the crostini.
(Caution: when you roast the tomatoes, chances are there will be smoke and if you have a sensitive smoke detector, it will go off. I speak from experience. So turn on your oven fan on high when you put the tomatoes in the oven.)
So yummy! I also like to serve it with hummus if I have some made.ReplyDelete
Nice! Assuming it's mixed all together?ReplyDelete
No, separately. Good catch. I added another line at the end: "The mozzarella and the tomatoes should be served in separate bowls, with everyone heaping their own onto the crostini".Delete
Such a coincidence, Sarah! I made some crostini appetizers the other day (went to Margie and Robert's) and made a version of this - with basil too. I didn't think to let people scoop their own toppings, probably would have helped because they were a bit soggy.ReplyDelete