Reviewed: Jun. 21, 2007

I actaully tried to submit my own similar recipe onto this site - not knowing that this one esxisted. I do agree that fresh mozzarella is ideal, but can be quite pricey. What I do is by the blocks of Polly-O brand mozzarella (which I cut into cubes). It tastes SO much like the fresh balls, but half the cost. I place the tomato on top of this, then drizzle with extra virgin olive oil. I have never added the balsamic, but I'm sure it is good. And, after finding that the fresh basil was too much of a hastle (it rips easily once on the toothpick), I simply sprinkle all of the 'kabobs' with dried basil. Everyone always loves these things. One word of advice: if you are going to refrigerate these, let them sit out a while before eating. If they are too cold, the olive oil is a little 'funky' tasting and goopy. But, I wouldn't think you would have left overs to refrigerate - they'll be gone before you know it!! :D

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CookinginFL

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

I served these at an appetizer party and everyone thought they were really cute and tasty. Instead of using the balsamic vinegar as a dip, I drizzled it on top of the bites with some zesty italian dressing and dried herbs. Turned out great.

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Kristina

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Washington, D.C., USA

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Reviewed: Jun. 3, 2007

Asolutely AWESOME! I needed a dish to bring to a potluck and chose this one. It was a big hit and everyone wanted the recipe! THANKS!!!!!!

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AEENJOY

Cooking Level: Intermediate

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Reviewed: May 6, 2007

I took these to a Kentucky Derby party last night. They made an attractive appetizer. I used a balsamic garlic blend for dipping, a mix of different cheeses, and people really loved it. This is something I will make again.

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Janine

Cooking Level: Intermediate

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Reviewed: May 5, 2007

Have served these 3 times- twice to the same people and they all gave them rave reviews. I dont' think I know of a prettier appetizer. Don't worry about the size of the mozzarella, just cut the size piece you want. I like to use grape tomatoes and just drizzle the olive oil and balsamic vinegar over the assembled picks. Several generous twists of sea salt and pepper complete the dish. I've never had leftovers.

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JuliaKid

Cooking Level: Expert

Home Town: Mequon, Wisconsin, USA

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Reviewed: Mar. 29, 2007

What an awesome idea! It's beautiful! I make mozzarella and tomato appetizer often and was just looking around the website for new ideas. This one is great!

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yana

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Reviewed: Feb. 27, 2007

Good, but nothing special. They do make a pretty appetizer.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Feb. 6, 2007

These are so pretty to look at and tasty to boot! Great as an hors d'ouerves.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 4, 2006

I prepared this for a work Italian luncheon and it went great. I couldn't find descent grape or cherry tomatoes, so I used sliced Romas. A little messier than dealing with grape or cherry tomatoes, but propably better flavor. Everyone loved them and asked for the recipe. According to one Italian co-worker in some regions they put them under the broiler to lightly melt the cheese.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 22, 2006

Awesome appetizer! I can't say enough good things about it. I agree also that fresh ingredients are a must.

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SKIP2015

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Reviewed: Nov. 9, 2006

I served these at my housewarming. People loved them because they were easy to pick up and the perfect little bite of yum.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Aug. 14, 2006

I've taken this to three functions in the past month and each time it is a huge hit! Fresh ingredients are a must, no substitutions. People are astonished at how easy this is.

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