The brains of Italian grandmothers are probably imploding over the completely unauthentic Italian caprese salad skewers I made last week, but because of a last-minute work gathering, I needed a quick, tasty appetizer for my husband’s colleagues. These tiny balls of mozzarella, grape tomatoes, and fresh basil onto bamboo skewers were an unexpected hit at the party, and I got away with making it look like I labored in the kitchen for hours when I really didn’t do anything much at all (shhh…)
caprese on a stick (gasp)
Prep time:
Total time:
Serves: 10-12
An easy summer no-cook appetizer.
Ingredients
- 20 very ripe grape tomatoes (approximately 1 pint), halved lengthwise*
- 20 small, 1-inch diameter buffalo mozzarella balls (available in KL at specialty stores or Cold Storage)
- 1/2 cup sweet basil leaves, stemmed, rinsed, and dried on paper towels and sliced
- 20 5-inch bamboo skewers
- Sea salt and ground black pepper, to taste (for variety, use Maldon smoked sea salt flakes or lavender salt, if available)
- Olive oil and balsamic vinegar, to taste
Instructions
- Skewer the following, in order: 1/2 grape tomato, a slice of folded basil, one mozzarella ball, another slice of folded basil, and 1/2 grape tomato.
- Repeat with remaining skewers and arrange on a plate.
- Sprinkle sea salt and ground black pepper on all skewers and drizzle with olive oil and balsamic vinegar.
- Mentally apologize to the Italians for corrupting their beautiful cuisine by making their salad into a hand snack. Serve immediately.
