Description
Brown tomatoes and mozzarella marinated in port wine create a simple yet sophisticated hors d’oeuvre, perfect for any occasion.
Ingredients
Units
Scale
- 6 Kumatos
- About 6 ounces of small fresh mozzarella
- 2 tbsp port wine
- 1 tbsp balsamic vinaigrette
- 1/2 tsp herbes de Provence
- 1 tsp freshly squeezed lime juice
- 1 tsp agave nectar
- 1/2 tsp salt
Instructions
- Slice the Kumatos into 1/4 inch thick slices. This can be done just before serving to maintain freshness.
- Cut the mozzarella balls into wedges to match the size of the tomato slices.
- In a flat plate, mix together the port wine, balsamic vinaigrette, herbes de Provence, lime juice, agave nectar, and salt to create the marinade.
- Place the mozzarella wedges in the marinade and let them soak for at least 10 minutes, turning occasionally to ensure even coating.
- Arrange the tomato slices on a serving platter and top each slice with a piece of marinated mozzarella.
- Serve immediately as a sophisticated hors d’oeuvre.
Notes
Kumatos are sweeter than regular tomatoes, making them ideal for this dish. If Kumatos are unavailable, you can substitute with heirloom tomatoes. For a non-alcoholic version, replace port wine with grape juice. Serve immediately for the best flavor and texture. Store leftovers in the refrigerator for up to a day, but note that the tomatoes may become soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 4
- Sodium: 150
- Fat: 4
- Carbohydrates: 7
- Fiber: 1
- Protein: 5
- Cholesterol: 15