When Producer Hayley asked me to whip together a simple appetizer that was super yummy and looked impressive for episode 2 of Office Eats on #COIN, I knew just the thing: my Herb and Cheese Cherry Tomato Bites. My mom started making ones similar to these for dinner parties long, long ago, and I quickly adopted and adapted them for girls’ night with my friends. They are the epitome of finger foods, and are perfect with a nice glass of wine.
After we shot this episode, Justin Janowitz, our super-talented director of photography (dp), caught me doing a little snappy snap of the camera for my beloved blog. Of course, I knew I wasn’t going to let this fast, fun, and delicious recipe go without featuring it here.
Although I was a little self-conscious of my novice photography skills amongst the company of professionals, I used the opportunity to ask Justin and the rest of the team some questions about shooting and lighting food. After all, it isn’t every day that I have a full production crew in my kitchen!
They were quite generous with their advice, and I was able to get some nice shots that I was proud of. I learned a little about styling, lighting, and even a thing or two about my own camera.
And while my photography skills are still novice-level, I’m always happy to learn new tricks of the trade.
Click here to check out the second episode of Office Eats.
- 1-2 Tbs. fresh Italian parsley
- 1-2 Tbs. fresh basil leaves
- 1 Tbs. fresh oregano leaves
- 2 oz goat cheese
- ¼ cup cream cheese
- Freshly ground black pepper
- 1 pint fresh cherry tomatoes
- 3 Tbs. chopped pistachios (optional)
- Chop the parsley, basil, and oregano, and place in a small bowl. Add the goat cheese, cream cheese, and freshly ground pepper, and stir to combine. Put the cheese/herb mixture in a small ziptop plastic bag, and set aside.
- Cut off the tops of the cherry tomatoes, and hallow out the main part (careful not to puncture the skin).
- Cut the tip off the plastic bag with the cheese mixture, and pipe the filling into the hallowed tomatoes,
- Roll the cheese-exposed part of the tomato in the pistachios, add the top of the tomato back on, and place on platter.
- Serve or refrigerate for later.