Caprese Salad Skewer Appetiser
Rating:
Ingredients:
- 16 cherry tomatoes
- 16 medium-large fresh basil leaves
- 16 fresh bocconcini* (small balls of mozzarella cheese)
- Extra-virgin olive oil, to lightly drizzle
- Balsamic glaze, to drizzle
- Sea salt flakes
Method:
- Prep ingredients. Wash and dry tomatoes. Drain bocconici balls from water or salted brine - aim for the cheese balls to be the same size as your tomatoes, if not, simply slice to the right size. Pluck basil leaves off the plant stem.
- Thread the tomatoes onto the skewers, followed by the basil leaves and then the bocconcini. To thread the basil, I weave the leaf onto the stick two or three times, back and fourth on itself.
- Add the (nearly finished) skewers to a serving plate. When it comes to serving, drizzle lightly with EVOO. Oil can come out fast and thick, so do this slowly (I like to cover the pouring spout with the thumb to control how quick it flows out). Follow with a drizzle of balsamic vinegar (best squeezed out of a squeezy bottle), and finally finished with a sprinkle of flakey sea salt. Make sure to sprinkle each skewer individually with salt.