caprese skewers
Ingredients:
16-20 6-8-inch bamboo skewers
1 pint grape tomatoes, rinsed and patted dry
8 ounces bocconcini (small balls of fresh mozzarella in water), drained
24-30 fresh basil leaves
Salt and pepper
Directions:
Cut the grape tomatoes in half crosswise. Cut each of the small mozzarella balls in half crosswise also.
On each bamboo skewer thread one grape tomato half, then a mozzarella ballhalf so that the two halves create a sphere. Thread a small basil leaf or half of a large one folded over. Repeat with another tomato half, mozzarella ball half. Season with salt and pepper.
The skewers can be made a couple hours ahead of time, cover with a damp paper towel, then plastic wrap and refrigerate. Bring to room temp before serving.
Makes approximately 16-20 skewers
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