Mini Caprese Inspired Appetizers for Italian Saint Days

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. A clever Italian Flag-Shaped Caprese Salad was featured in past post. Since the salad is a specialty of the Island of Capri and the province of Calabria in southern Italy (which includes Naples) it is especially fitting for feast days of the saints associated with that region.  This week we celebrate San Gennaro (St. Januarius), the patron of Naples (September 19).  Two recent August saints, St. Alphonsus Liguori and St. Philomena, are associated with the region as well. And then there is St. Pio of Pietrelcina next week who is not from the region, but is Italian, and this can definitely be for any Italian saint as well.

I came across this variation of the salad as an appetizer and with sun-dried tomatoes which I love, so decided to give it a try. They were quite delicious and make a fun feast day savory treat. Ideally, this would be made with the true mozzarella di bufala, a specialty of the Naples region.

Mini Caprese Inspired Appetizers

INGREDIENTS:

4 oz. fresh mozzarella ball, diced small
3 tablespoons oil-packed, sundried tomatoes, patted dry and diced
2 tablespoons fresh basil, thinly chopped
1½ tablespoons white balsamic vinegar
1½ tablespoons extra virgin olive oil
30 Phyllo Shells
Flake sea salt, to garnish

DIRECTIONS:
In mixing bowl, combine mozzarella, sun-dried tomatoes,vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with chopped basil and flake sea salt. Serve.

You can buy the phyllo shells ready made (Ex: Athens Mini Fillo Shells) or make your own from phyllo dough. I adapted mine from this tutorial - cut them round instead of square. 

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Sprouted Wheat Berry Recipes

Sprouted Wheat Berry Salad - Mediterranean Style

St. Ignatius was bishop of Antioch, the Syrian city on the Mediterranean. A Mediterranean style salad using the wheat berries is a fitting feast day side dish or lunch. Directions for sprouting wheat berries shared in this previous post.

1 cup sprouted wheat berries 

1/2 cup kalamata olives (sliced) 

1/4 pine nuts 1/4 cup feta (grated) 

1/3 cup sun-dried tomatoes (diced)

1/8 cup fresh basil (chopped)

1 T. olive oil 

1 t. balsamic vinegar

You can either use sprouted wheat berries raw or cook them. The tastes and textures vary slightly depending on how you use them - cooked slightly sweeter and a little chewier, raw more nutty flavor and slightly crisper. Both ways are good. If you cook wheat berries, put in saucepan with water to cover. Allow to boil. Take off heat and let sit for 5-10 minutes. Drain and cool.

To make the salad simply mix all ingredients together in bowl. Chill and serve. Make approx. 4 servings. 

Sprouted Wheat Berry Bread Stick Croziers

Bread is one of the common uses of sprouted wheat berries. It can be made solely using the wheat berries ground or a combination of wheat berries chopped and wheat flour. If using only sprouted berries, they should be barely sprouted (about 48 hrs.) and not have developed the 1/4 inch tail. If chopped and added to a bread dough with flour can be more sprouted.

The staff or crosier is a common symbol of bishops, and since St. Ignatius was bishop of Antioch, following St. Peter a fun idea is to make crozier shaped bread sticks.

1 1/2 T yeast
1 cup warm water
1/4 cup oil
1 1/2 t. salt
2 T honey
1 egg
1/2 cup nonfat dry milk powder
3 -3 1/2 cups whole wheat flour
1/2 - 3/4 cup sprouted wheat berries (chopped)

Sprinkle yeast over 1/4 cup water and, when dissolved, add remaining 3/4 cup water, oil, salt, honey, and egg. Beat smooth with wooden spoon. Beat in dry milk and 2 cups flour and wheat berries, then gradually mix in remaining flour until it is completely absorbed into dough. Dough will be somewhat sticky.

Cover and rest for 15 minutes. Shape as desired and let rise 1 hour.

For Bread Sticks: use refrigerated dough because it is easier to handle. Pinch off about 3 tablespoons dough or a 3-inch ball and roll into a log about 10 inches long and just under 1/2 inch around. curve end to shape into crozier. Place on oiled baking sheet. Cover and let rise about 1 hour. Bake for 10-12 minutes

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