Caprese Skewers


*Note: fresh mozzarella is the kind that is packed in a watery solution to keep it moist. You can easily sub marinated mozzarella balls for the fresh mozzarella, slicing them in half or using a whole ball for each skewer. Also, this is a very "loose" recipe so change the quantities as needed. You can use regular toothpicks but if at all possible look for the longer, decorative skewers (a couple centimeters longer than toothpicks) in the paper plate/picnic aisle.

*Makes about 2-3 dozen skewers

1 pint cherry tomatoes, red or yellow

1 bunch basil leaves (about 18-30 leaves, the big ones can be cut in half)

8 ounces fresh mozzarella cheese

Balsamic vinegar, for drizzling

2-3 dozen long toothpicks/skewers

Slice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Fold a basil leaf in half or thirds and nestle it up next to the mozzarella (large leaves can be cut into halves or even thirds). Slide a tomato onto the bottom of the skewer, cut side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a paper plate or tray. Drizzle lightly with balsamic vinegar and transfer to a platter to serve.