Going to a BBQ this weekend and need a super easy appetizer? Here are two that I love!
Apple and Manchego
2 Fuji apples
hunk of manchego cheese
Slice the apple. Shave Manchego cheese with a vegetable peeler or cheese slicer. Place shaved cheese on top of apple wedge and drizzle with honey. Secure each nibble with a toothpick.
4 vine ripe tomatoes
1 ball of fresh mozzarella
handful of fresh basil
1/4 of a red onion finely chopped (I use my Cuisinart mini-chopper)
1 loaf of good bread (like a baguette from Balthazar)
Olive oil, balsamic vinegar, salt and pepper
Preheat the oven to 425. In the mean time, dice tomatoes and mozzarella to about the same size (I make little cubes). Toss with finely chopped onion, torn basil, balsamic vinegar, olive oil, salt and pepper. The mixture should not be soupy. The vinegar and oil are just to coat the ingredients. Refrigerate until ready to serve. Slice the bread into 1/4 inch slices. Drizzle with olive oil and salt and pepper. Toast bread until golden brown. Serve along side bruschetta. Guests can spoon the mixture on top of bread slices and enjoy!
Don’t forget about my roasted red pepper dip…this is great for a BBQ too!