Caprese salad on a stick. That is all.
Prep Time: 15 minutes
Cook Time: none
- 1 8 oz. container ciliegine (cherry-size) mozzarella
- 1 pint sweet cherry tomatoes
- a bunch of fresh basil
- Extra virgin olive oil
- Good quality balsamic vinegar
- Kosher salt and freshly ground black pepper
- Fresh pesto sauce, optional
- 1/2 a lemon, optional
You'll need about 20 thin bamboo skewers, or plenty of toothpicks.
Drain the mozzarella balls. Rinse the tomatoes and pat dry. Tear or cut the basil into individual leaves.
To assemble on a toothpick, spear a piece of cheese, then a basil leaf, then a tomato. On a skewer, repeat a few times, starting and ending with tomato. Using a variety of tomato colors is great!
If not serving immediately, cover with plastic wrap and set aside in the fridge. I like these at room temperature, so take them out of the fridge a little ahead of when you need them.
Just before serving, drizzle with the olive oil and the vinegar, then season with salt and plenty of freshly ground pepper.
If you like, stir equal parts purchased pesto sauce and olive oil together, add a squeeze of fresh lemon juice, and serve alongside the skewers as a dipping sauce.