Last Monday night I needed an hors d'oeuvre to bring to book club so I peeked into the fridge to see what odds and ends might be left over from catering a wedding on the weekend. I saw some baby potatoes that I used for an appetizer. I had hollowed them out, roasted them and then filled them with sour cream, topped them with crispy bacon, finely grated cheddar and chives. They were a big hit so I thought, perfect, I will do the same thing for book club! I began preparing the potatoes when I noticed my basket of just picked ‘snacking’ tomatoes on the counter in front of me and I got an idea. What if I placed a tomato inside the potato hollow and roasted them with the potato? I could top with some torn, fresh mozzarella while still warm and then drizzle with some basil pesto... a baby potato caprese! Easy, different and delicious. Yes, it was.
Roasted Baby Potato ‘Caprese’
24 baby potatoes, all red or mixed colors
salt & pepper
24 baby ‘sun gold’ or other small tomatoes
2 oz basil pesto (make yourself or use good store bought)
Preheat the oven to 400 degrees. Place the potatoes on the counter to see where the flat side is (so they don't roll around) and then hollow out with a melon baller. Put all on a sheet pan and drizzle with olive oil and sprinkle with salt & pepper. Place a tomato into the hollow of each potato. Roast until done about 30-40 minutes. Test the potato by sticking a paring knife or a fork in the bottom, it should go in easily. Remove from the oven and while the potatoes are still warm, tear a piece of fresh mozzarella from a ball and place in the hollow with the tomato. Allow to melt slightly. Top with a bit of basil pesto and serve warm.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016