My daughter came up with a quick and easy appetizer last week. She gave me permission to share it with the “world” at least that part of the world that stumbles upon my humble writings.
It starts with fresh basil leaves, the larger, the better. I found a basil plant in a local nursery this year that has the most gigantic leaves I have ever seen. They are about the size of a 3 X 5 index card. The plant itself is about 18 inches tall, even though we have been harvesting from it and cutting it back for the past three months. I hope I can keep it alive in the house through the winter. It is a remarkable variety. I don’t know what it is but I will try to find out.
The next ingredient is mozzarella. Get the best, freshest that you can. Forget the ordinary “Kraft” like mozzarella. Find the freshest. Also, get good tomatoes.
Here is the recipe, straight from my daughter.
basil leaves (large as possible)
salt and pepper
Cut the mozzarella either into small balls or cubes small enough to be enclosed in a basil leaf.
Cut tomatoes in half, then each half into slices, creating flat bite-size pieces. Drizzle with olive oil and season with salt and pepper.
Take a basil leaf, put a small piece of cheese in it, then and a slice of tomato. Roll up the edges to create a little package and stick with a toothpick to hold it together.
Store in refrigerator for an hour if necessary or serve.
You can added small pieces of smoked salmon (lox) to give it more salty flavor and substance. Maybe a bit of salami would be good. Give it a try.