Let me start by introducing myself. My name is Kristi Bolin, owner, and chef of Kristi’s Kitchen. I grew up in Enid, OK, and graduated from Enid High in 1997. I have lived in many places throughout my adulthood but finally settled back in Enid. I met my husband in 2007 and we married in 2008. We have 2 ornery, yet beautiful, daughters, ages 7 & 9. I am a surgical technologist by trade but have always loved to cook. My parents owned restaurants as we were growing up and my grandmother was an excellent cook, as well. I watched and helped and learned.
I was honored when Robert asked me to contribute to the monthly recipe column. I get my love of cooking from my grandmother. Growing up and being in the kitchen with her are some of my fondest childhood memories. One of the many reasons I love cooking so much is because there aren’t many rules you have to follow. You can get as creative as you want. I love reading cookbooks, but very rarely do I follow a recipe when cooking, so feel free to play around with mine.
The recipe I chose for this month features cherry tomatoes that a dear friend of mine brought me. It is fresh, clean, and vibrant. It’s about as “summer” as you can get.
1. Fairly large cherry tomatoes. As many as you want.
2. Basil leaves. 1 per tomato.
3. Mozzarella pearls. 2-3 depending on the size of your tomato.
4. Good quality extra virgin olive oil and balsamic vinegar.
5. Kosher salt.
Start by slicing off the very tops of the tomatoes. Using a corer, scoop out the core of the tomato. Take 1 basil leaf and stuff it down into the tomato, followed by mozzarella pearls. Drizzle the top with Extra Virgin Olive Oil and Balsamic Vinegar. Finish with Kosher salt. These are perfect as a snack or garnish.