I saw someone using kiwi in a tomato and mozzarella caprese somewhere recently. When I did, a lightbulb went off in my head somewhere and the following appetizer was born. This was a huge hit, and incredibly yummy. I think it would make a great dessert as well as an hors d’oeuvre. The crisp apple chip, firm kiwi, and creamy marscapone pair so nicely. Add a little basil chiffonade, and you are done. I have a theory that a balsamic reduction would go great drizzled over the top, but unfortunately, I didn’t have one on hand at Thanksgiving. Next time…
Winter Fruit Caprese
Ingredients
- 5 medium ripe Kiwis (firm, but ripe), peeled and sliced
- 1/2 cup Fresh Basil, chiffonade / shredded
- 4 ounces Marscapone Cheese
- 2 bags Apple Chips
Directions
Start by sorting through your Apple Chips to find the best pieces. You are looking for the fullest, least broken, least bendy and weird, and best looking. Each piece will need to be big enough to hold at least a half a slice of kiwi. Set the winning pieces on a platter. Scoop the Marscapone Cheese into a pastry bag fitted with a star tip. Pipe a small dollop of cheese onto each Apple Chip. Next, place the sliced Kiwi on the chips. If a chip is very small, cut the slice in half first. Finally, top each chip with a little bit of Basil. Now try not to eat them all before your guests see them.
What unexpected combinations have you enjoyed recently?
