Pesto Caprese Cups
by Caren McSherry
In order for cocktail parties to be a roaring success, you must ensure to include vegetarian options. Don't even consider the crudité platter with dip, that is so beyond yesterday, not happening here.
Ingredients & Tools:
- 8 slices white bread, (wonder bread or similar)
- Olive oil for brushing
- Mini muffin pan
- One - 8 ounce jar pesto sauce
- 1 cup yellow grape tomatoes
- 1 cup red grape tomatoes
- 1 cup mini mini boccancini
- 1/2 cup toasted pine nuts
- 1 bunch fresh basil leaves
- Fresh ground pepper to taste
- Fleur de sel to finish
Method:
1. Cut the crusts from the bread. Using a rolling pin, roll the bread as thin as possible. Pre heat the oven to 350F.
2. Using a cookie cutter that is 1/4 inch larger than the muffin hole you are filling, cut circles. Brush both sides lightly with olive oil and press into the pan. Bake for 8-10 minutes or until golden brown. Remove and cool. Set aside. (this can be prepared 2 days ahead of time).
3. Cut the tomatoes into quarters and set aside. Pinch all the small baby leaves from the bunch of basil and set aside.
4. To serve, spoon about 2 teaspoons of pesto sauce into the baked bread cases. Using the back of a tiny sugar spoon, spread the pesto up the sides of the case. Set the tomato quarters on tips to fill the cup, making sure you share the colours.
5. Add a 5-6 of the mini boccancini and decorate with the basil leaves and a scattering of the toasted pine nuts. Finish with a sprinkle of fleur de sel and a grind of fresh pepper.
NOTES: There are many sizes of boccancini, (mozzarella balls). The mini mini being the smallest, about the size of small pea. If you cannot find these, cut up what you can find into small pea sizes.
Makes 24 pieces
2. Using a cookie cutter that is 1/4 inch larger than the muffin hole you are filling, cut circles. Brush both sides lightly with olive oil and press into the pan. Bake for 8-10 minutes or until golden brown. Remove and cool. Set aside. (this can be prepared 2 days ahead of time).
3. Cut the tomatoes into quarters and set aside. Pinch all the small baby leaves from the bunch of basil and set aside.
4. To serve, spoon about 2 teaspoons of pesto sauce into the baked bread cases. Using the back of a tiny sugar spoon, spread the pesto up the sides of the case. Set the tomato quarters on tips to fill the cup, making sure you share the colours.
5. Add a 5-6 of the mini boccancini and decorate with the basil leaves and a scattering of the toasted pine nuts. Finish with a sprinkle of fleur de sel and a grind of fresh pepper.
NOTES: There are many sizes of boccancini, (mozzarella balls). The mini mini being the smallest, about the size of small pea. If you cannot find these, cut up what you can find into small pea sizes.
Makes 24 pieces
Copyright (c) Caren McSherry 06/2020
