Poinsettia Appetizers

Enjoy what can only be described as “the most adorable, yet chic, holiday appetizer.”

The Chipper Chef herself, Lindsey Joy Smith, gives that description and the details on how to make this treat.

For more from Lindsey visit thechipperchef.com
Poinsettia Appetizers
2 c. balsamic vinegar

½ c brown sugar

32 cherub tomatoes

16 slices of fresh mozzarella cheese

fresh arugula or basil leaves

sesame or mustard seeds

Combine vinegar and sugar in a small sauce pan and simmer over medium high heat. After 15 minutes the vinegar should reduce to a glaze. Remove from heat and let cool. Quarter the tomatoes, but leave the bottom in tact, to resemble a flower with four petals. Using a spoon, scoop out the seeds. Stack the appetizers, starting with the mozzarella, then add the arugula or basil to resemble leaves, then two tomatoes to look like an 8 flower petals of a poinsettia, drop some of the glaze in the center, and finish with a few sesame or mustard seeds. Serve with crackers.

This appetizer will be a hit for any Christmas party. It is cliché and cheesy like an ugly holiday sweater, but the taste will have your gathering singing Joy to the World!

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