Author Notes
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
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Ingredients
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1 pint
cherry tomatoes
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1 bunch
fresh basil leaves
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1/2 pound
mini mozzarella balls
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1/4 cup
good quality, fruity olive oil
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3 tablespoons
good quality aged balsamic vinegar (the thicker, the better)
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kosher salt & coarse cracked pepper
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48
wooden skewers or toothpicks
Directions
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Mix olive oil and balsamic vinegar and marinate mozzarella by breaking mini balls into individual pieces. refrigerate 30 min to overnight.
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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.
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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.
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