Tomatoes are in season! My local farmers market carries some wonderful varieties of the fruit. When they’re sun ripened they’re best eaten fresh and one of my favorite ways to serve them is in caprese salad. Here’s a deconstructed version on a stick that’s just perfect for summer.
- 1 pint of cherry tomatoes
- 1 bunch of basil
- 1 8 oz. container of fresh mozzarella (Use bocconcini; those are 1.5 oz balls of fresh mozz)
- ¼ cup of pesto
- EVOO for drizzling
- Salt and Pepper (optional)
- 8 wooden skewers
- Soak the wooden skewers in water. This helps reduce splintering and helps the ingredients slide on easier.
- Rinse the tomatoes and the basil. Pat the basil leaves dry with a paper towel and then tear in half.
- Drain the cheese.
- To assemble the skewers, start with 1 tomato, then add a basil leaf, followed by a ball of mozzarella, then another basil leaf. Repeat once more and top with one more tomato. When you’re done you should have 3 cherry tomatoes and mozzarella balls on the skewer.
- Assemble the rest of the skewers.
- Spread 1 tsp of pesto on a small plate. Lay one or two skewers on top of the pesto and drizzle with EVOO. If you’d like, you can also sprinkle with a bit of salt and pepper at this point.
- This appetizer pairs well with sandwiches or pastas.
- Take this one on a picnic! The skewers are fun and portable plus…who doesn’t love food on a stick? Just take some pesto in a separate container and offer it as side for dipping.