Prep 10 mins
Cook 0 mins
From Eating Well Magazine January 2006. These appetizers will go quickly. Greek olives would be delicious added to this, too!
- 6 firm cherry tomatoes
- 6 small fresh mozzarella balls
- 12 fresh basil leaves
- extra virgin olive oil (the best quality)
- fresh ground black pepper
- 6 bamboo skewers
- Slice each tomato in half. Thread one half of one tomato onto the skewer, cut side facing up.
- Next thread a basil leaf, followed by one mozzarella ball, another basil leaf and a tomato half--cut side facing up.
- Repeat process until you have 6 skewers.
- Drizzle each skewer with a little olive oil and season with salt and pepper to taste.
- Arrange on serving platter and serve at room temperature.
These were a hit at my party AND quick and easy to make. I think I might try using the marinated mozzarella balls next time, forgoing the drizzle of olive oil.
Had these last night (with just cheese/tomato/basil) and they were quite good. Made them much less messy to eat (we were at the opening of a womens' clothing store so less mess was better for obvious reasons!).
I have used a similar recipe from The Essential Finger Food Cookbook. These are very festive on a platter and are always pleasers. Some changes that I have made include drizzling with a roasted red pepper vinaigrette instead of the olive oil and salt and pepper (superb!) and omitting the vinaigrette entirely and changing out the fresh mozzarella for little cubes of horseradish or garlic and herb cheese (another sure winner!). Thanks for posting.