My savory little Ewetopia cups are big party favorites. They disappear before all the other appetizers, even chips and dip. The “Philosopher” cheese, with it’s rich, sweet, slightly tangy taste and light crumble is a perfect paring in this dish. Let’s keep it our little secret that, Ewetopia Cheese Basil Cups are incredibly healthy! My husband Scott grows these wonderful Yellow Gooseberry cherry tomatoes which are ” imho ” also perfect for these.
Ewetopia Cheese Basil Cups
- 1/4 to 1/2 teaspoon Ewetopia Philosopher Cheese for each basil leaf
- 1/2 cherry tomato for each leaf, recommended “Hartman’s Yellow Gooseberry” from Baker Creek Heirloom Seeds.
- Fresh picked basil leafs, best medium size, that the tomato will fit into
- 1/2 teaspoon olive oil for each recommend California Olive Ranch
- unrefined sea salt
Began by gathering the basil leaves. Clean both sides gently with a damp cloth. Clean tomatoes and if your lucky and have the gooseberry ones, you can easily peel off the skins. Arrange the basil leaves in an attractive pattern. Place a tomato half in each one. Press cheese into teaspoon, and top tomato. Stray crumbs can be tossed on too. Pour the olive oil over each. Sprinkle a bit of sea salt over each. Enjoy!
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