caprese skewers

Categories: Appetizers, Posted by Sandy Bergsten


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



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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