Tomato Mozzerella Appetizer

Jul 2, 2011 | Appetizers | 0 comments

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As much as you all know how much I love to re-use and re-purpose, this Going Green theme is all about a mixture of delicious produce and flavors that create a delightful Tomato Mozzarella Appetizer.
Over the years, it’s bothered me to see picture perfect produce in the grocery store knowing that often, artificial colors were added to keep that produce looking magazine quality. That’s why I was thrilled when Sunkist announced it’s push to inform consumers about their oranges natural re-greening process.
Green is Good when it comes to Sunkist Valencia Oranges!
Valencia oranges may occasionally “re-green” in warm weather. When Valencias ripen on the tree, they turn a bright orange color but warm temperatures may make their skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green—although the outside is green, the inside remains ripe and delicious!
My garden is brimming with basil and cherry tomatoes and what better way to lighten up an evening appetizer than with this delicious mixture of sweet and savory.
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Recipe: Tomato Mozzerella Appetizer

Summary: Enjoy the blend of these sweet and tangy flavors as tomatoes, oranges and mozzerella blend to make a fabulous appetizer.

Ingredients

  • 3 Sunkist® Valencia oranges, segmented and zested
  • 20 cherry tomatoes, halved
  • 1 lb. tub Bocconcini mozarella
  • ¼ cup Opal (purple) basil, shredded into small pieces
  • 20 whole wheat crackers
  • Salt to taste
  • ¼ cup fresh rosemary
  • ¼ cup fresh thyme
  • 1/8 cup fresh oregano
  • 1 ½ cups extra virgin olive oil
  • 1 Tbsp. black pepper

Instructions

  1. Cut the Bocconcini into halves.
  2. Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.
  3. Lay the orange on a flat surface, using a pairing knife remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.
  4. In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.
  5. Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with ¾ cup of orange scented herb oil and season with salt.
  6. To Serve: Top each cracker with the mixture and serve.

Preparation time: 15 minute(s)
Cooking time:

Number of servings (yield): 8

So indulge a bit with the mixture of all these flavors. I love using my own produce to try new flavors.
If this has tempted you in the recipe department, here are some additional Sunkist citrus recipes.

 

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