Caprese On A Stick

Caprese on a stick

Makes: 40 pieces

Ready in: 15 minutes

Ingredients

• 1 pint cherry/grape tomatoes
• 1 bunch basil leaves (need a leaf for every piece)
• 8 oz tub of bocconcini (aka mozzarella in brine/water)
• 3 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon italian seasoning
• toothpicks to assemble the caprese
• salt and pepper to taste

Directions

1. Wash and dry the cherry tomatoes. Pierce the tomatoes with the toothpicks and lay them out on a plate.

2. Fold the basil leaf and push it next over the toothpick.

3. Now comes a piece of mozzarella. Bocconcini sometimes comes as small marinated mozzarella balls and at times in plain brine. I picked out the plain ones. Also the ones I got were large so I had to slice them into smaller pieces. I cut them approximately the same size as the tomatoes.

4. For the dressing, I whisked together the olive oil, balsamic vinegar, italian seasoning, pepper and salt and then drizzled it over the caprese. I made sure that I drizzled the mozzarella pieces generously. If you leave the salad out for a bit before serving it, the cheese gets marinated quite well. Also I just put these out on one plate, but you could get creative and lay them out in a line, or on a couple of different plates to spread it out in your party! Also when you start eating it, as you pick up each piece you can coat it nicely with the dressing that has dripped onto the plate. Enjoy!