Get Your Mojo with DinnerMoJo.com!
The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!
Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.
4 ripe tomatoes
1 cups fresh breadcrumbs
1/4 cup fresh basil leaves, minced (reserving one tablespoon)
2 tablespoons flat leaf parsley,minced
2 teaspoons garlic, minced (2 cloves)
Kosher salt
Freshly ground black pepper
Good Extra Virgin Olive Oil
8 Ciliegine (fresh mozzarella balls)
Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.
Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.
Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.
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