Caprese salads and skewers are one of those great antipasti dishes you just love. The tomatoes and basil are just waiting for that mozzarella to come and make a party! Every time there is a foodpickle posting asking what appetizer to please a large crowd, a veggie crowd, a recipe to beat the heat or easily transported...this is the recipe Boulangere or I always post. Can't wait to see what she posts, but here is mine... —lorigoldsby
fresh basil leaves
mini mozzarella balls
good quality, fruity olive oil
good quality aged balsamic vinegar (the thicker, the better)
kosher salt & coarse cracked pepper
wooden skewers or toothpicks
In This Recipe
Mix olive oil and balsamic vinegar and marinate mozzarella by breaking mini balls into individual pieces. refrigerate 30 min to overnight.
Wash basil leaves and spin dry in salad spinner. Slice cherry tomato into quarters. Add mozzarella ball and wrap the basil leave around both. Use skewer to secure leaf.
These can be stored in refrigerator a day ahead. Drizzle with olive oil before serving.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.