Photo: Ciliegine and Tomato Bites with Kalamata Olive Drizzle and Fresh Basil Recipe
Ingredients
- 20 to 25 small grape or cherry tomatoes, halved
- 40 to 50 small fresh basil leaves
- 8 ounces ciliegine,* drained and patted dry, halved
- 1/4 cup chopped pitted kalamata olives
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
- 2 tablespoons minced fresh oregano or marjoram leaves
- 1/4 teaspoon salt
- Kosher salt, for garnishing
- *Note: Ciliegine are cherry-sized balls of fresh mozzarella, available at upscale cheese markets and some gourmet grocery stores. If these are unavailable in your area, simply substitute 1-inch cubes of fresh mozzarella
Directions
Using small decorative cocktail skewers or bamboo toothpicks, skewer 1 tomato half, 1 basil leaf, and 1 ciliegine half onto each, in kabob-fashion, with the basil leaf sandwiched between the mozzarella and tomato halves and the cut side of both tomato and mozzarella facing each other. Repeat until you have used all of the ciliegine halves. You should have about 3 1/2 dozen. Arrange on a small serving platter and set aside.
In the bowl of a blender or food processor, combine the olives, olive oil, garlic, crushed red pepper, oregano and salt and process until smooth. Drizzle the olive mixture over the tomato-mozzarella skewers. Sprinkle the entire platter with kosher salt, then serve.
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By tartangown
on October 30, 2011
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I really did not care for the flavor of the drizzle (even after allowing time for the flavors to meld and it looked like mud so I changed it up. I used a lemon olive oil, black olives in place of Kalamata, fresh basil in place of oregano and fresh ground mixed peppers rather than crushed red peppers and stopped processing before it was quite smooth. As it was halloween the skewered bits went over quite well as eyeballs and it received raves from all.
By sommertime78_12...
Monrovia, CA
on March 26, 2011
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This was amazing! So delicious and fresh. The best part about it was the drizzle! I wasn't too sure of the taste right after I made it, but after it set for a few hours and I poured it on the skewers, it all came together! These were gone in no time! So easy to make too!
By caffecucinachic...
Fishkill, NY
on July 30, 2008
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The kalamata olive drizzle was the best.
Served it with this recipe as well as with a chiabatta bread and roasted tomatoes and everyone at three different parties raved about it, including one person who said "I don't even like olives but that is good."
Will continue to use this one over and over again.
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