Skewered Insalata Caprese

By Furey and the Feast
October 27, 2009
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Author Notes: Insalata Caprese is easy as a salad that can double as an equally simple passed hors d’oeuvres when skewered. I use cherry tomatoes on the vine, as well as bocconcini mozzarella, which are roughly the same size as the tomatoes. Because of that factor alone, they make for an elegant presentation with little effort – all you have to do is halve them. And echoing what everyone else says about the salad, use good olive oil. It makes a world of difference. Furey and the Feast

Serves: 6 to 8 appetizer servings

  • 12 ounces cherry tomatoes
  • 8 ounces fresh mozzarella
  • 8 to 10 basil leaves
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  1. Rinse and dry cherry tomatoes. Cut each tomato in half and place in a salad bowl. Slice bocconcini in half. If using a fresh mozzarella slab, slice into pieces roughly the size of tomatoes. Place in bowl with tomatoes.
  2. Place one tomato half and bocconcini half onto a wooden skewer. Roll basil leaf and place on skewer, finish with another tomato half and bocconcini half. Drizzle with olive oil, season with salt and pepper and place on tray to serve immediately.

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