Lady Bug Caprese Appetizers
Ingredients
- 8 grape tomatoes
- 16 basil leaves plus more for garnish, if desired.
- 1 package of pre-cut mozzarella cheese or 1 container of medium-sized bocchini mozzarella balls.
- 4-6 large pitless black olives
- Balsamic glaze
- Extra virgin olive oil
- Youll need a toothpick to create the dots on the back of the ladybug
Instructions
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Place a double layer of paper towels on the counter.
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Open the package of pre-cut mozzarella cheese and separate the pieces. If you are using the large Bocchini shapes, slice each ball into three pieces.
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Place the mozzarella pieces on the paper towels to drain.
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Rinse the grape tomatoes and cut each grape tomato in half. Trim off a sliver on the stem side of each tomato half and place face down on the paper towels to drain.
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Cut each olive in half and cut each half in thirds. Discard the square middle piece. Place the rounded ends on the paper towels.
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Let all the pieces drain for at least a 1/2 hour.
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Wash the basil leaves and gently pat dry.
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On a serving dish, place the mozzarella pieces evenly around the platter.
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Place a dab of balsamic glaze and then a dab of the extra virgin olive oil on top of each piece of mozzarella.
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Place a basil leaf on top of each piece of mozzarella.
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Position the cherry tomatoes on top of each basil leaf the way you prefer, either facing the tip or the stem of the basil leaf.
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Add the olives cut side of the olives to cut side of the tomatoes.
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Pour some balsamic glaze into a small dish. Dip a toothpick into the glaze and then use it to create a dot on the back of the tomato. Repeat several times on each tomato.
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If you like, garnish the plate with more basil leaves and serve.
Recipe Notes
Tips:
1) Use grape tomatoes, not cherry tomatoes, you will have to trim them on the stem side but the shape is better than the cherry tomatoes for imitating the ladybug shape.
2) For the mozzarella, you can use the Bocchini-shaped (ball-shaped) mozzarella. These usually come in two sizes. You do not want the cherry tomato size, you want the bigger size. Cut each piece into at least 3 slices.
However, I found the packaged precut mozzarella was also the perfect shape and size and also added a bit more volume making the snack a bit heftier.
3) Place a pop of the balsamic glaze and a dab of good quality extra virgin olive oil on top of the mozzarella before you place the basil leaf on top. I added the olive oil on my second try and I think it made them taste even better.
4) I have used different flavored basils in the recipe. I grow licorice, orange, lemon, lime, and holy varieties in my garden. Sometimes I substitute them for regular basil or mix up all three to use in the recipes for a multi-flavor pop. Additional sprigs of globe basil make a nice garnish for the platter