This is a fun take on the classic caprese salad. These neat little “tulips” are fun to make, fun to eat, and beautiful for parties. One of the ingredients is tapenade, which is a mixture of olives and anchovy. You can find this at the European aisle at the market. You can also make them at home. Alton Brown has an easy recipe on the Food Network website.
I can’t take credit for this recipe because this is my sister did all the work. I did most of the eating. Enjoy!
1 package of cherry tomatoes
1 small jar of tapenade
Bocconcini (baby mozzarella), cut into 1/2 inch cubes
good olive oil
1. With a sharp knife, remove the top 1/2 inch of each tomato. Using a lemon baller or a small metal spoon, scoop out the inside of the tomato, careful not to tear the “shell.”
2. Place the bocconcini inside the tomato, with the top portion of it sticking out. Drizzle a tiny bit of olive oil on top. Scoop a small amount of tapenade and add above the mozzarella.
3. Complete your “tulip” by securing the tomato with a basil leave. You’re done!