A few years ago I discovered that I LOVE Caprese salads – mozarella, tomatoes, and basil. When it’s served to me, I cannot get enough of it. If I see it on the menu, I’ll choose it over a green salad – usually split with the husband
Last night I hosted Bunko. A few weeks ago I started devising a plan in my for what to serve. And I remembered that at my bro’s last birthday, his girlfriend (at the time) had made bite sized capreses by putting them on toothpicks. So, what did I do yesterday, 2 hours before my friends came over? Caprese…on a stick (if you’re a Jeff Dunham fan, draw it out like Peanut does…:) )
This doesn’t take that much time – and it’s so impressive to your guests. (I like entertaining and preparing food for guests, however, I’m not the best with cute/clever presentation…this one covers that)
1 pint cherry tomatos
8-10 leaves of basil (I used 2 “stalks” – so it was probably about 8 leaves of various sizes)
mozarella – sorry, I didn’t measure how much I used
1. Cut the tomatos in half
2. Take the basil leaves and tear or cut them into small pieces
3. Cut some mozarella into small pieces – you want them big enough to go on the toothpick, but not too big to take over the toothpick
4. Thread the ingredients onto a toothpick – I used 2 halves of a tomato, 2 pieces of mozarella, 2 pieces of basil. Most of the ones I made were threaded as: tomato, mozarella, basil, mozarella, basil, tomato.
Refrigerate to chill. Serve.