Caprese Sticks
Equipment
- 12 wooden skewers or toothpicks
- 1 small serving platter
- 1 Small bowl
Ingredients
- 12 piece cherry tomatoes whole
- 12 piece fresh mozzarella balls mini bocconcini
- 12 leaves fresh basil medium
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/8 teaspoon sea salt fine
- 1/8 teaspoon black pepper freshly ground
Instructions
- Rinse and pat dry the cherry tomatoes and basil leaves.
- Drain the mozzarella balls and pat them dry with a paper towel.
- Thread one cherry tomato onto a skewer or toothpick.
- Fold one basil leaf and slide it onto the skewer next to the tomato.
- Add one mozzarella ball to the skewer to complete the stick.
- Repeat threading ingredients until all 12 Caprese sticks are assembled.
- Arrange the Caprese sticks neatly on a serving platter.
- In a small bowl, mix the olive oil, salt, and black pepper.
- Drizzle the seasoned olive oil evenly over the Caprese sticks.
- Finish with a light drizzle of balsamic glaze over the top just before serving.
Notes
For best results, use room-temperature tomatoes and mozzarella so the flavors are more pronounced, and choose firm, sweet cherry tomatoes and fresh, bright green basil leaves without dark spots. If preparing ahead, assemble the sticks and refrigerate them without oil or glaze, then add the seasonings right before serving to prevent the basil from wilting and the mozzarella from drying out. You can vary the presentation by using multicolored cherry tomatoes or flavored olive oil, and if using longer skewers, repeat the tomato-basil-mozzarella pattern for a heartier appetizer.
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