Skip to main content

Blog Picks : Tomato Bites

Call me dense or what, but I only first heard about TasteSpotting when all those "TasteSpotting is Dead" posts cropped up. And then I heard of foodgawker. And now I spend minutes, hours just staring at the lovely photography. It was during one of the gawking sessions that I found these delicious tomatoes.

For me, tomatoes are the ultimate food. I can just pick one off the fridge shelf and bite into it. I always do, ever since I was a kid, when urgent hunger pangs strike. This is the same concept : tomatoes you can pick up and eat, but in a fancier gourmet version.

To make tomato bites, cut tomatoes into three segments. You might need to cut a bit off the bottom segment to make sure it sits well on the plate. Find basil leaves slightly larger than the tomatoes and trim their edges. Spread a little goat cheese on the bottom tomato segment(I also added a little crushed pepper to my cheese before spreading). Add a basil leaf, then a little bit more of cheese. Now put the middle segment on, and repeat the whole process for the top segment.

The flavors mingle to form a beautiful appetizer that I am packing away to Dee's Herb Mania.


Srivalli said…
Then lets have a debate on who is more dense..:)..cos' even I didn't know abt those sites until those posts came about...and same thing happened to me too..though I am yet to check out foodgawker, though I heard abt it the same breath...

tomato bites look lovely...this brings back those lovely times, when I used to add sugar to tomatoes and eat them raw...awww...yummy!
notyet100 said…
wow,..such simple recipe ,.nd sounds so delicious..
This sounds so simple and healthy. Looks good. Nice Italian combo...
Rachel said…
I love tomatoes too...especially when it's chopped and sprinkled with sugar..or when they are plain grilled with loads of cheese..

your version looks so healthy!
Simran said…
Tomatoes with sugar...I've never heard of this. And I've been eating raw tomatoes all my life.

I'm eating this combination the first thing after I get home
Gini said…
We used to snack on tomato sprinkled with sugar for snacks after school. Tomatoes taste best when left in room temperature.
delhibelle said…
I am an unabashed tomato lover, goes into my poha, bhel, salads, raita, bread..u name it!
This looks lovely and herby, would LOVE to make it:)
Bharti said…
Another tomato lover here. The recipe looks perfect for a summer day!
very simple recipe and healthy too
Priti said…
Tomato Bites looking cool..nice idea and good looking tomatoes :)
Aparna said…
I've haven't seen tomatoes looking this cute in a long time.
sahi hai yaar... thee was one time when i used to hate tomatoes and ab har cheeez mein daal deti hun.... as an appetizer mast hoga na...

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…