Ingredients

The following ingredients have 40 Servings
  • 20 cherry or grape tomatoes, halved, Note 1 ((gently squeeze out juices))
  • 20 mini bocconcini cheese balls, cut in half ((or cut 40 1/2-inch cubes from fresh mozzarella balls))
  • 20 fresh basil leaves, cut in half or quarters ((or cut large leaves into 1-1 1/2 inch pieces))
  • 1/3 cup Italian or vinaigrette dressing (Note 2)
  • balsamic glaze for drizzle (Note 3)
  • optional: sea salt (to sprinkle on before serving)

Instruction

  • MARINATE CHEESE: Mix cheese and Italian dressing and let marinate for 30 minutes or overnight. This is optional to add some extra flavor (Note 1 to make your own vinaigrette). OR skip marinating time and just coat the cheese in the vinaigrette.
  • ASSEMBLE CAPRESE SKEWERS: For each skewer, set half tomato on board/plate (cut side down). Pierce tomato through the top with the end of the toothpick. Place basil leaf on top. Then add cube of cheese coated in vinaigrette. (Make ahead: Note 4)
  • PRESENTATION: Drizzle balsamic glaze (Note 2) in any zigzag pattern on a platter or cutting board just before serving. Place skewers on top. Serve.