Appetizer Caprese

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)

Ingredients

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

toothpicks

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.