Recipe by ALZ
"This is a great, easy finger appetizer. I came up with it because I love Caprese but it was difficult to serve at large parties. Putting the same ingredients on a toothpick yielded great results."
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cherry tomatoes, halved
1 (.6 ounce) package
fresh basil leaves
1 (16 ounce) package
small fresh mozzarella balls
salt and pepper to taste
These are the best for a health conscious appetizer, but to help kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the appetizer. For different variations/flavor try adding garlic, red pepper flakes, etc., while reducing. Note: the vinegar will naturally sweeten as it reduces and will keep for months properly stored.
Mine did not turn out too well. The cheese is what did it. I marinated mine in balsamic vinegar as suggested by other reviewers. Not the best flavor for me. The tomatoes and basil were great. It all fit on a toothpick perfectly and looked beautiful as a side for a pasta dish my husband made. Just the cheese. Because it looked so good and I did not follow the directions perfectly, I will try again. Next time I will use small squares of mozzarella and not marinade or add until time to serve. Should be a quick and easy fix. I will also drizzle with olive oil, sparingly, just before serving. At that point I will update my review.
Thank you, ALZ. These were delicious and oh so easy. I did, however, add to each toothpick a quarter of a slice of thinly cut prosciutto and drizzled the lot with garlic-infused olive oil to kick it up a bit.
I made this, but I used long skewers and repeated the pattern a couple of times then put them in a clear wide mouth vase filled with marbles for display it was the talk of the party, beautiful and delicious!
I have made this appetizer many times. I use the mozzarella balls that come in a marinated oil. I then drizzle some balsamic vinagrette salad dressing over the finished product. This just adds a bit more flavor. The are very well received everywhere I take them!
So simple, yet so delicious! This makes a great little appetizer not only for its color but also for its freshness and flavor. I left the cherry tomatoes whole and these were perfect served with wine and crusty Italian bread.
This was just the perfect addition to our breakfast plate this morning. Cheese, basil and tomatoes are not something either Hubs or I would make a point to snack on, so this was an ideal way to get us both to eat something good for us - not to mention they looked kinda cute on the plate. I didn't halve the cherry tomatoes - I thought they looked prettier whole. The fresh mozzarella balls are called bocconcini and are packed in a watery brine. They're worth seeking out to make these.
The 1st time I made this I followed it to a tee but the 2nd time I poked a few little holes in the sides of the tomatoes with a toothpick. They absorbed better & quicker I think. ?
* Percent Daily Values are based on a 2,000 calorie diet.
Caprese on a Stick
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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