Easy Party Starters: Fresh from the Garden Tomato Recipes

Don't know where you live, but the tomatoes are ripe on the vine in the South right now and they are so juicy and delicious! Hit your local farmers' market to get the freshest, summery goodness! Here are a few ideas for easy appetizers that you can make with your homegrown (or store bought) tomatoes.

Tipsy Cherry Tomatoes

Marinate your tomatoes in Absolut Peppar vodka for a couple of hours in a large bowl. Just cover the tomatoes with the vodka. Before serving, drain the tomatoes and toss with a little olive oil and very coarse sea salt and just a pinch of black pepper. You can add a little finely chopped herbs like basil or parsley if you like. These little bites are fresh and delish!

Mini BLT Bites

Use cherry tomatoes or a small, one bite tomato. Cut the top off and to hollow them, taking out the seeds. Set them upright (you may need to slice a little off the bottom to get them to stand) on a baking sheet-- and lightly sprinkle the inside with a little salt. Quantities depend on the size of your crowd. This is for about 4 cups of cherry tomatoes. 

Mix the stuffing mixture in a large bowl:

4 slices of Applewood smoked bacon: put this on a sheet pan and cook it in the oven @ 350 for about 10-12 minutes depending on thickness or until done. Break it into small pieces.

1 cup chopped arugula: sub lettuce or fresh spinach leaves if you don't like the peppery flavor of arugula.

1/4 cup mayo

Squirt of fresh lemon juice

Salt & pepper to taste

Combine and gently stuff each tomato. These can be served warm or cold. For a hot day, I like them chilled. If you want to serve them warm, just drizzle a little olive oil over the top and put them under the broiler for a few minutes. It doesn't take long. 

Caprese Kabobs

This one's a cinch and looks beautiful on the table.

Fresh mozzarella

Tomatoes

Basil

Very good quality Extra Virgin Olive Oil

Salt/Pepper

Slice your tomatoes and cheese into chunks that you can skewer. Use any tomatoes-- the small ones can go right on the skewer. Alternate tomato, cheese, basil on the skewer. Once you've finished, drizzle with olive oil, salt and pepper.

I serve these with a little pool of balsamic vinegar on the platter and finish them with finely chopped basil or arugula leaves.