When I was thinking of appetizers for the bingo party, I knew I wanted to do something light and summery and also something that was easy to eat. Most of the other appetizers and items we were serving were on the heavier side.
The first time I had caprese salad was last summer when my coworker made some with the over-abundance of tomatoes in his garden. He let it marinate in balsamic vinegar instead of the more common olive oil. I really enjoyed it and debated on going that route, but figured some people aren’t vinegar fans so I might as well use the olive oil to ensure people would gobble them up.
Source: A Cookaholic Wife Creation
Servings: ~30 skewers
- 1 pint cherry tomatoes
- 4-6 oz. fresh mozzarella balls (bocconcini)
- 3 tbsp. high quality extra virgin olive oil
- 1 tbsp. dried Italian seasonings
- 1 tsp. crushed red pepper flakes
- 1/2 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 20-30 fresh basil leaves
- 20-30 toothpicks
1. Combine all of the ingredients except for the basil leaves in a large bowl. Toss to coat. Refrigerate for at least one hour.
2. Place a cherry tomato, mozzarella ball and basil leaf on each toothpick. Serve chilled or at room temperature.
Who came up with the word bocconcini? And how in the world does that translate to “tiny ball of fresh mozzarella”? Either way, I couldn’t believe I was able to find these. They were located in the Mediterranean salad bar at the local Giant by my aunt. If you’re unable to find these, just purchase some fresh mozzarella and cut it up on your own.
I know its sad, but caprese skewers border on “foreign and unusual” for my very meat and potatoes family. I was impressed with how quickly everyone grabbed them up.