Reginelli’s Mini Mad Capper

Reginelli’s Mini Mad Capper

Tomato Salad

  • 1 cup roma tomatoes, sliced
  • 1/3 cup red onions, thinly sliced
  • 1½ tbl capers
  • 3 tbl olive oil
  • 3 leaves basil, chiffonade
  • Pinch salt and pepper

Mushrooms

  • 2 portabella mushrooms
  • 1 oz butter, melted
  • Pinch salt and pepper

Crostini

  • 1 slice focaccia bread
  • 1 oz butter, melted

Aioli

  • 1 clove garlic
  • 2 egg yolks
  • ¼ tsp salt
  • Pinch pepper
  • 1 tbl lemon juice
  • 1 tsp dried dill
  • ½ cup vegetable oil
  • ½ cup olive oil

Yield: 12 Mini Mad Cappers

Tomato Salad

Quarter the sliced tomatoes and place in a bowl.  Add the red onions, capers, olive oil, basil, salt, and pepper.  Gently mix all ingredients.  Cover and refrigerate overnight.

Mushrooms

Cut the portabella mushrooms into 6 pieces each (cut in half lengthwise and cut each half into thirds).  Place these mushrooms on a sheet pan and drizzle with the melted butter.  Season with salt and pepper and place in a 400F oven for 10 minutes.

Crostini

Cut the focaccia bread into 2 slices, like you would for a sandwich, and cut each of those slices into 6, just like the portabella mushroom.  Arrange these slices on a sheet pan, cut side up, and drizzle with the melted butter.  Place in the 400F oven for 5 minutes, until toasted.

Aioli

Combine garlic, egg yolks, salt, pepper, lemon juice, and dill in a food processor.  Blend until well mixed.  Then, slowly add the oils to achieve desired texture.  Place finished product into a squirt bottle for easy application.  Refrigerate until chilled.

Assembly

Top each crostini with one portabella mushroom.  Then, spoon 1oz of tomato salad on top of the mushroom.  Garnish with a squirt of the dill aioli and enjoy!


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