Cheesy and savory with a touch of sweet cherry tomatoes and balsamic, this spring seasonal appetizer is your new favorite caprese dish.
Owner and chef Kindy Girdley of Nashvilled-based The Chic Pea Catering Company brings her clients the most fresh, local and delicious meals all while minimizing the carbon footprint by composting and recycling. Girdley even reuses storage containers, implementing digital invoicing and uses recycles card stock for business cards all paying it forward. This environmentally conscious mindset is apparent in her dish for our Womanista Easter Brunch Menu, using a from-scratch methodology and advises to buy local!
For the Profiteroles
- 1C water
- 3T salted butter
- 1t sea salt
- 1t freshly cracked pepper
- 1t dried basil
- 3/4C Gluten-free all-purpose flour (I love Cup 4 Cup)
- 2 large eggs
- 3/4C shredded mozzarella
- Pre-heat oven to 375 degrees.
- Line 2 baking sheets w/ parchment paper or silpat.
- Put water, butter, salt & basil into 2qt saucepan over medium heat.
- Bring to a rolling boil, then remove from heat and add the flour.
- Stir vigorously with a wooden spoon until a ball forms. This will only take about 15 seconds.
- Return the saucepan to the heat and cook the mixture for another minute, stirring constantly.
- Transfer the dough to the bowl of an electric mixer, fitted with the paddle attachment and beat on medium speed to cool the dough, about 2 minutes.
- Add the eggs one at a time, incorporating the first one completely before adding the next. Scrape the sides of the bowl frequently with a rubber spatula.
- After the eggs are added, the dough should look thick and shiny and fall easily from the rubber spatula.
- With the rubber spatula, mix in the mozzarella.
- With a small scoop or two spoons, drop the dough in quarter-sized dollops onto the baking sheets, leaving a good inch between each dollop to allow them room to expand.
- Bake until puffed, double in size, and medium golden in color, 20-25 minutes.
- Remove from oven and let cool.
- Using a small paring knife, slice off 1/3 of each profiterole.
- Fill the bottom 2/3 of the profiterole with the Caprese mixture, making sure to drain and excess liquid, garnish w/ basil leaf and place tops back on.
- Arrange on a platter and serve immediately so they do not become soggy.
For the Caprese Filling
- 1/2C packed fresh basil, chiffonade
- 6oz fresh mozzarella
- 3/4C grape tomato, halved & quartered
- 2T extra-virgin olive oil
- 1T balsamic vinegar
- Sea salt & freshly cracked pepper to taste
Chop and toss in a medium bowl, cover and set aside while profiteroles are finishing.
(adapted from recipe in Savory Baking by Mary Cech)