Caprese salad bites

This entry was written by Matt Swann, posted on July 24, 2010 at 1:29 pm, filed under Food, Photography. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.

4 Comments

  1. Shawn Baden
    Posted July 24, 2010 at 3:36 pm | Permalink

    Ice cream scoop to core the tomatoes? Pesto?

    Those look delicious. I bet they’d be equally tasty warmed a few minutes under a broiler.

  2. Matt Swann
    Posted July 24, 2010 at 4:07 pm | Permalink

    Yeah — melon baller to scoop out the tomatoes, and pureéd pesto (via the Vita-Mix). Thinner (or cherry) tomatoes would have been ideal, but this is what we had in the kitchen.

    Good call on the broiler — I’ll see if I can make this into a warm course.

  3. Danielle
    Posted August 15, 2010 at 10:32 am | Permalink

    Hey Matt, these look amazing! Have you ever tried topping tomatoes with some feta and herbs, and putting them under the broiler? So good! Your tomatoes reminded me of them. :)

    • Matt Swann
      Posted August 15, 2010 at 11:32 am | Permalink

      Yum! We’ve done that with portobello mushrooms, but not with tomatoes — we’ll give that a try!

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