Mini-Size Me!

Learn ways to shrink food portions into healthy bite-size mini meals, and how to present them artfully.
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  • Yield: 6 servings
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Salad Bite Skewers

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


Freshly ground pepper

Splash of balsamic vinegar

Mixed greens

Grapes and Gorgonzola Salad Bite Spoons

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) 


Freshly ground pepper


Chilled Soup Shots

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


Special equipment:
Skewers, chopsticks or large toothpicks
  1. 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.
  2. 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. 
  3. 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.

Cook’s Note

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