Categories: Appetizers
Ingredients
- 1 pint cherry tomatoes
- 3/4 ounce fresh basil
- 4 ounces ciliegine (cherry-sized) mozzarella
- 1 tablespoon pesto, optional
- 1 to 3 teaspoons olive oil, optional
- Flaky salt and freshly ground black pepper
Directions
-
Wash and dry the tomatoes. Fold a large basil leaf around the tomato, then spear on a 4-inch-long skewer or toothpick. Add a mozzarella ball to the toothpick. Repeat.
-
If desired, whisk the pesto with enough olive oil to form a thin sauce, and drizzle over the skewers. Sprinkle a little salt and pepper over them.
-
Recipe Notes
-
• You will probably have some leftover tomatoes; you can get creative and add a second tomato to each skewer if you want a bigger bite.
-
• If the mozzarella balls are marinated in herbs and oil, as my Costco-sourced mozzarella was when I made these for a wedding, skip the pesto entirely.
-
• These can be made up to 24 hours ahead and stored in the refrigerator. The basil does wilt a little, but they still look fine.