Sometimes the simplest things make for the most enjoyable, and that’s exactly how I would describe these caprese skewers.
The secret to caprese skewers is not the balance of the ingredients like in most dishes. The secret here is to get your hands on the finest ingredients. Really fresh ingredients, avoid anything that could have possibly been sitting on grocery store shelves for over a week. Spend a little more and try to get your ingredients at a grocery store that provides farm to table. Or if you can, check out your local farmer’s market. Good quality ingredients will provide great bursts of flavor. No need to douse your skewers in excess oil or vinegar.
Look how beautiful this salad on sticks looks. Don’t you just want to rush out and buy some bocconcini, grape tomatoes and basil? This salad is a year round wonder that provides beauty and sustenance, and it can be served as an appetizer or a side salad.
I implore you, if it’s not too late, add these caprese skewers to your Christmas dinner menu. It’s red, white and green coloring is on theme and a side on a stick is a great delivery system, allowing your guests to concentrate on the spooning, forking and cutting of the rest of what’s on offer.
- 10 oz bocconcini mozzarella (mozzarella balls)
- 12 oz (1 dry pint) grape tomatoes
- 1 bunch fresh basil
- Extra-virgin olive oil to drizzle
- Fresh ground salt crystals or sea salt
- 8 inch skewers
- Drain mozzarella and set aside.
- Wash tomatoes and basil and allow to drain. Blot with paper towel if necessary.
- Push mozzarella and tomatoes on skewers, making sure to place a basil leaf in between each - larger basil leaves should be folded in half.
- Arrange on a platter however you prefer and then drizzle with extra-virgin olive oil and sprinkle with a good quality salt - I used pink Himalayan salt.
- Serve immediately.