Mini-Size Me!

6 servings
  • 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
  • Salad Bite Skewers

  • Place tomato on skewer, followed by mozzarella ball and folded basil leaf. Repeat until you have seven to nine pieces on skewer. Repeat with remaining skewers.Place finished skewers on serving platter that has a scattering of mixed greens on bottom. Drizzle extra virgin olive oil over top of skewers. Follow with a sprinkling of salt, freshly ground pepper and a splash of balsamic vinegar.

  • Grapes and Gorgonzola Salad Bite Spoons

  • In a bowl, mix together grapes, onion and Gorgonzola. Drizzle mix with red wine vinegar and olive oil. Add a dash of salt and freshly ground pepper; stir. Place micro greens on spoons and top with a spoonful of grape mix.Place on a serving platter that has been layered with breadcrumbs.

  • Chilled Soup Shots

  • Place chive spear in shot glass. Pour chilled soup into glass to about 3/4 full. Top with a dollop of creme fraiche or sour cream and garnish with basil leaf. Finish with freshly ground pepper.

Learn ways to shrink food portions into healthy bite-size mini meals, and how to present them artfully.

For chilled soup shots - Can do the same with hot soup in espresso cups.

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