Skip to main content

Marinated Mozzarella & Tomato Appetizers

One of the best parts of summer is the variety of local produce that's available.   We have a short growing season in New England, so we try to get out to the farms at least once a week.   I have a "never say no to a fruit or vegetable" policy with my son.  If he wants to try it, I'll buy it and fix it. 

Tomatoes are one of my favorite things to get, especially the heirloom and bite-sized versions.  I love the variety of shapes and colors they come in now.   And nothing goes better with tomatoes than fresh mozzarella and basil!  I could eat that combo every day and be a happy girl.

This is such a simple recipe, and is great as an appetizer, light lunch, snacking on the go. You can eat them after 3 hours, but I found them best if they marinated for at least 24 hours.  I've made them several times, and if I didn't feel like heating up the house for the bread, I used store bought Texas Toast croutons.      


So many great recipes coming your way this week, check out the links below.  I've stocked up on printer ink and made my shopping list for my next trip to the farm!  Thank you to Christie from A Kitchen Hoor's Adventures for hosting #FarmersMarketWeek!


Marinated Mozzarella & Tomato Appetizers

Marinated Mozzarella & Tomato Appetizers
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup Italian Salad dressing, I used balsamic
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons fresh chives, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 cartons miniature fresh mozzarella cheese balls
  • 2 cups cherry tomatoes
  • 12 pieces french bread baguette, sliced about 1/2" thick
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 450°.
  2. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend (I'd recommend at least 24hrs).
  3. Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely.
  4. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.
  5. Yield: 16 servings.
  6. Source: https://www.tasteofhome.com/recipes/marinated-mozzarella---tomato-appetizers

Other recipes you may enjoy:

BLT Waffle Sliders

Quinoa Arancini

tomato, basil, mozzarella
Appetizers, snacks
American

 #FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek Monday Recipes

BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
 Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures
 Blueberry Crisp for Two by Family Around The Table  
Cherry Stout Jam by The Redhead Baker
Freshly Dug Potato Salad by Culinary Adventures with Camilla
 Intro post by Bear & Bug Eats
 Israeli Salad by Caroline's Cooking 
Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal 
Peach and Blueberry Overnight Oats by Simple and Savory 
Peaches and Cream Overnight Oats by Cooking with Carlee
 Strawberry Mango Jam by Palatable Pastime 

Labels:

Comments

Val said…
These look like a perfect appetizer or snack! And good rule of never saying no to a fruit or veggie. I'm the same way with my kids!
August 7, 2017 at 10:55 AM
Unknown said…
I love using fresh produce from my garden or the Farmer's Market. These little bites really look good. The perfect summer treat.
August 7, 2017 at 7:14 PM
Caroline said…
My youngest is big into tomatoes at the moment so we always have some in the house - these sound easy and tasty.
August 7, 2017 at 8:49 PM
Family Around the Table said…
I just love these appetizer bites. I know they'd be a hit at a cocktail party!
August 7, 2017 at 10:19 PM
Carlee said…
What delicious little bites! I know I would love them and they would be fun to serve too. Our cherry tomato plant is going crazy right now, so maybe this weekend!
August 7, 2017 at 10:58 PM
Jolene said…
My son's always been a picky eater, so if he shows interest in something, I always try to make it happen!
August 8, 2017 at 4:08 AM
Jolene said…
I do not have a green thumb, so I'm very fortunate to be surrounded by farms and orchards!
August 8, 2017 at 4:09 AM
Jolene said…
Sadly (or maybe not, because I don't have to share!), neither my son or husband like tomatoes...
August 8, 2017 at 4:10 AM
Chris said…
You had my at mozzarella! Love those little pearls of deliciousness. I will have to marinate mine next time and try these.
August 21, 2017 at 7:09 AM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more