Mini Caprese Bites

  • 1 pint red cherry tomatoes, cut in half
  • 8 ounces fresh mozzarella cheese, bite size chunks or use Bocconcini
  • 1 bunch basil leaves (about 18 - 30 large leaves)
  • Balsamic vinegar, for drizzling
  • Extra virgin olive oil, for drizzling
  • Maldon sea salt or Kosher salt
  • Cracked black pepper
  • 2 - 3 dozen long toothpicks



Slide cherry tomato, piece of mozzarella onto the toothpick, followed by folded basil, more mozzarella, and lastly a tomato cut side down.


Drizzle your platter lightly with balsamic vinegar and extra virgin olive oil and arrange your mini Caprese bites on top. 


Sprinkle with coarse salt and cracked black pepper.


Trapanese Sauce and Crusty Fresh Bread

  • 3/4 pounds (2 1/2 cups) yellow cherry tomatoes
  • 3 cloves garlic, peeled and crushed
  • 1/3 cup whole toasted almonds
  • 1/4 tsp hot chili red pepper flakes (or to taste)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 12 large fresh basil leaves
  • Kosher salt to taste
  • 1 loaf rustic bread, sliced and toasted



In a food processor, pulse tomatoes, garlic, almonds, chili flakes, 1/2 tsp salt. Scrape bowl as needed.


Add cheese. With machine still running, pour in the olive oil in a steady stream, emulsifying the puree. Add basil and pulse several times to incorporate, while keeping the bright yellow color with green flecks.


Season with salt if needed. Serve with fresh rustic bread.


Tennessee Devil

  • 1 1/2 tsp sugar
  • Lemon wedges
  • 3 ounce (about 1/2 cup) seedless watermelon, cut into 1 inch cubes
  • 2 ounce Jack Daniel’s Single Barrel Barrel Proof
  • 1/2 ounce fresh lemon juice
  • 1 tsp adobo sauce



Place 1/2 tsp sugar on small plate, wet rim of cocktail glass with lemon wedge, lightly press glass into sugar.


Combine watermelon, whiskey, lemon juice, adobo sauce and remaining sugar in a cocktail shaker filled with ice. Shake until well chilled.


Strain into the rimmed cocktail glass filled with ice.