Saturday, November 12, 2011

Pepperoni, Mozzarella and Tomato Appetizer


Now, you may never have this problem:  Leftover pepperoni.  But I had lovely guests last night and we made pizza!  It was delicious and the companionship sublime.  I finally saw the final, final Harry Potter movie in very good company.  When he died?  My heart stopped.  When his eyelid wiggled, my heart leaped.  J.K. Rowling is a master.  

Anyhoo, I had leftover pepperoni and since I had spent the day cleaning out my cupboards and freezer in anticipation of my move to Cairo, I felt I deserved a bit of bubbly.  And you just can’t drink bubbly, even one glass, without a little something to go with it.

As a child, I remember fondly the days my mother would let us fry, yes, fry, salami.  Did we not have bacon? Did we prefer salami?  I have no recollection of the reasons why.  But I do remember how the salty salami tasted and how it rolled up to a little bowl when it cooked.  I wondered if pepperoni, basically a small salami, would do the same.  If it didn’t, my plan would be spoiled.

Whoo hoo!   It does curl up.  Which means I can fill it.  Man, I am happy!

Ingredients
Pepperoni – as many slices as you need to feed your guests at least two or three each (But, this isn’t the only appetizer you are serving, right?)
Mozzarella – this can be the packaged kind.  As much as you need to cut a small cube of 1cm or 1/2in each per pepperoni slice
Red, ripe tomatoes – once again, as many as it would take to cover your pepperoni with a thin slice of tomato
Black pepper

Method
Drizzle a little olive oil in a non-stick pan and then fry the pepperoni until it curls up into tiny bowls, turning them over halfway through.




Turn the fire off and remove the pan from the stove.  Cut small chunks of mozzarella and put them in each pepperoni bowl. 



Cover the skillet and let the cheese melt.  Meanwhile, slice your tomatoes pretty thin and cut the slices into pepperoni sizes pieces.


Check on the cheese.  Fix the ones that melted out of the pepperoni bowls.  As the cheese cools again, it will stay in the pepperoni.  Just keep putting it back in.



Transfer your mozzarella-filled pepperoni bowls to a plate.  Top with the tomato slices.  Give the whole plate a good couple of grinds of freshly ground black pepper.


I can’t tell you how nicely all these three things go together: the spicy, salty pepperoni, the mild mozzarella and the naturally, slightly acidic tomatoes!  Especially with a cold glass of bubbly.  Try it yourself.   Pop this in your mouth!


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2 comments:

  1. Brilliant. Easy to make,pretty presentation and I am sure it is delicious.

    ReplyDelete
  2. Thanks, Kari! And thanks for sharing on Facebook! I am with your sister, you need to start posting some of your recipes. If you ever want to send me a guest post, I would be delighted to add it!

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