Emeril's Mozzarella and Tomato Bites with Kalamata Olive Drizzle

Take A Bite Out of These!

The chef whips up some zesty summer meals in height of tomato season.
Difficulty: Easy
Cook Time: min

Looking for a delicious summer snack. Give these a try.


  • 20 to 25 small grape or cherry tomatoes, halved
  • 40 to 50 small fresh basil leaves 8 ounces ciliegine (see Note), drained and patted dry, halved
  • 1/4 cup chopped pitted Kalamata olives
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons minced fresh oregano or marjoram
  • 1/4 teaspoon salt
  • Kosher salt, for garnish
  • Cooking Directions

    Using small decorative cocktail skewers or bamboo toothpicks, skewer 1 tomato half, 1 basil leaf, and 1 ciliegine half onto each skewer, kebab-fashion, with the basil leaf sandwiched between the mozzarella and tomato halves and the cut sides of the tomato and mozzarella facing each other. Repeat until you have used all of the ciliegine halves. You should have about 42 filled skewers. Arrange on a small serving platter and set aside.

    In the bowl of a blender or food processor, combine the olives, olive oil, garlic, crushed red pepper,

    oregano, and salt, and process until smooth. Drizzle the olive mixture over the tomato-mozzarella

    skewers. Sprinkle the entire platter with kosher salt, and serve immediately.

    Note: Ciliegine are cherry-size balls of fresh mozzarella, available at upscale Italian markets and some

    gourmet grocery stores. If these are unavailable in your area, simply substitute 1-inch cubes of fresh


    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperStudio Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

    Recipe Summary

    Main Ingredients: tomato, kalamata olives, mozzarella

    Course: Appetizer/Starter, Side Dish, Snack

    More Info: Kid Friendly

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