June 18, 2009 | Appetizers,
Today’s post is for an appetizer that just sings summer, since we finally have sunshine here in Colorado! (Or maybe I just have Capri – where anything Caprese-style hails from – on my mind as I’m planning a 25th anniversary trip to Capri next spring after I take a group on a cooking trip to Italy.) They only important thing about making these nibbles is to ensure you have really fresh basil, ripe and juicy tomatoes, and a good quality fresh mozzarella.
All you do is assemble these ahead of your event and keep them in a covered container in the refrigerator. Sprinkle them with the olive oil and balsamic (again, make sure you have quality ingredients for this including a decent olive oil) right before you serve them. This is one recipe that’s great for picnics and outdoor concerts as they transport well and you don’t need utensils to eat them. Enjoy!
- 12 cherry tomatoes
- 8 ounces fresh mozzarella, cut into 12 cubes
- 12 medium sized basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Salt and pepper
- 12 toothpicks
- Skewer a cube of cheese, 1 basil leave, and a cherry tomato onto each toothpick. Lay flat in a plastic container and drizzle lightly with olive oil and balsamic vinegar, and then sprinkle lightly with salt and pepper. Bring to room temperature before serving if refrigerated.