As Andi mentioned, summer has finally arrived in Minnesota. I love the heat. I don’t know if any other part of the country appreciates summer the way we in the Midwest do. When you’re stuck under layers and layers of clothing for almost nine months of the year, it feels great to finally feel the sun on your skin—not to mention a heck of a lot lighter.
Unfortunately, the warm weather makes me want to cook even less than I normally do so I’ve gone from barely cooking to flat out not cooking at all. I’ve eaten at restaurants quite a bit in the last week and it’s biting into my budget (pun intended). I’m hoping to curb that this weekend by fixing up a few things to have on hand.
The following recipe was recently in a Betty Crocker Appetizers magazine and I can’t wait to make it. Fresh mozzarella and tomatoes are two of my favorite things to eat in the summer. With this recipe there’s no need to turn on the oven and you don’t have to worry about the tomatoes—they’re cherry and last I heard, not linked to the recent salmonella scare. I might try substituting Julie’s Dressing for the Italian dressing. I’ll let you know how it goes.
Fresh Mozzarella in Tomato Cups
Prep Time: 15 Minutes
Start to Finish: 15 Minutes
12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup Italian dressing
12 small basil leaves
1. Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
2. In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.
12 appetizers
Have a happy and safe Fourth of July!