Mini-Size Me!
22 ingredients
16 steps
Ingredients
- 9 -10 baby mozzarella balls, cut in half, or larger mozzarella ball, cut into small pieces
- 9 -10 cherry tomatoes, halved
- 18 -20 basil leaves
- Drizzle of extra virgin olive oil
- Salt
- Freshly ground pepper
- Splash of balsamic vinegar
- Mixed greens
- Skewers, chopsticks or large toothpicks
- 4 -6 red seedless grapes, halved and thinly sliced
- 4 red pearl onions, thinly sliced and soaked in small amount of olive oil
- 1 -2 oz. crumbled Gorgonzola
- Drizzle of red wine vinegar
- Drizzle of olive oil to taste
- Micro or petite greens (this can even be a chiffonade of sorts)
- Salt
- Freshly ground pepper
- 6 slender chive spears (about 3 inches long)
- 6 -8 oz. chilled tomato soup
- 1/4 cup creme fraiche or light sour cream
- 6 small basil leaves
- Fresh ground pepper
Directions
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1Salad Bite Skewers
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2Place tomato on skewer, followed by mozzarella ball and folded basil leaf.
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3Repeat until you have seven to nine pieces on skewer.
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4Repeat with remaining skewers.Place finished skewers on serving platter that has a scattering of mixed greens on bottom.
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5Drizzle extra virgin olive oil over top of skewers.
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6Follow with a sprinkling of salt, freshly ground pepper and a splash of balsamic vinegar.
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7Grapes and Gorgonzola Salad Bite Spoons
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8In a bowl, mix together grapes, onion and Gorgonzola.
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9Drizzle mix with red wine vinegar and olive oil.
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10Add a dash of salt and freshly ground pepper; stir.
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11Place micro greens on spoons and top with a spoonful of grape mix.Place on a serving platter that has been layered with breadcrumbs.
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12Chilled Soup Shots
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13Place chive spear in shot glass.
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14Pour chilled soup into glass to about 3/4 full.
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15Top with a dollop of creme fraiche or sour cream and garnish with basil leaf.
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16Finish with freshly ground pepper.
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