This appetizer is a summer staple when basil is fresh in our garden. The aroma of the balsamic and basil combined with the crunchy roasted crickets and fresh baguette is irresistible. Although the insects are front and center, this is a great whole-bug dish for first-timers who are ready to move on from insect flours and try something a little more visual.
Note: Ingredient amounts have not been specified because no matter how many you make there’s always a request for more and these can be thrown together in a pinch!
- Fresh Baguette
- Fresh Basil
- Olive Oil infused with garlic
- Balsamic vinegar
- Bocconcini cheese (small, mild, mozzarella cheeses the size of an egg)
- Roasted crickets – approximately 1/4 to 1/3 cup
- Sea salt
- Chimichurri spice available at The Epicentre
- Slice bocconcini into 1/4 inch circles and set aside, 1 per appetizer.
- Slice baguette into small circles 1/4 to 1/2 inch thick and then arrange on a platter or tray.
- Take fresh basil and place a leaf on each piece of baguette, if leaf is large then cut in half covering most of the baguette. Top each appetizer with a slice of bocconcini.
- Mix together olive oil and some balsamic vinegar and whisk until combined. Generously drizzle over all the appetizers you have prepared.
- Place roasted crickets in a separate small bowl and drizzle very lightly with olive oil. Add a pinch of sea salt and a dusting of chimichurri spice or any other spice that may strike your fancy. Give a gentle and quick toss- I usually use my fingers given the lightness of the crickets.
- Place a small amount of crickets on top of each appetizer and serve up something truly tasty.
- Note: always make a couple on the side due to the impossible task of making this recipe without having at least two before you serve it to the guests!