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Tomato & Mozzarella Caprese Skewers
By Let's Talk Los Angeles on June 17, 2014
Makes about 16
1 pint cherry tomatoes
3/4 ounce fresh basil
4 ounces ciliegine (cherry-sized) mozzarella
1 tablespoon pesto, optional
1 to 3 teaspoons olive oil, optional
Flaky salt and freshly ground black pepper
Wash and dry the tomatoes. Fold a large basil leaf around the tomato, then spear on a 4-inch-long skewer or toothpick. Add a mozzarella ball to the toothpick. Repeat.
If desired, whisk the pesto with enough olive oil to form a thin sauce, and drizzle over the skewers. Sprinkle a little salt and pepper over them.
Recipe Notes
- You will probably have some leftover tomatoes; you can get creative and add a second tomato to each skewer if you want a bigger bite.
- If the mozzarella balls are marinated in herbs and oil, as my Costco-sourced mozzarella was when I made these for a wedding, skip the pesto entirely.
- These can be made up to 24 hours ahead and stored in the refrigerator. The basil does wilt a little, but they still look fine.
