12 party-style tooth picks or small sandwich picks
12 small, cooked beets (can use pickled) sliced vertically to 3 rounds each, and cut flat on one end
1 log of fresh mozzarella, sliced to 12 rounds and then halved to make 24 half-rounds
2T extra virgin olive oil plus extra to drizzle for garnish
1T Italian Herb Blend
2 tsp. Sea Salt
24 small basil leaves of roughly equal size
Aged balsamic vinegar or balsamic reduction for drizzling
Instructions
In mixing bowl, combine mozzarella, 2T olive
oil,1T Italian Herb blend and 2 tsp. Sea Salt and
gently rotate mozzarella to evenly coat, being careful not to break up mozzarella pieces.
On each pick, start with rounded end of one beet
trio, rounded end facing toward decorative end of
pick. Layer in one basil leaf (folded in half)
and one piece of seasoned mozzarella. Add middle
layer of beet trio followed by one piece of
seasoned mozzarella and one more folded basil
leaf. End with flat end of beet trio facing
toward pointed end of pick. Push each stack down
to end of pointed pick so that flat beet end
forms base for each stack.
Repeat for each of the remaining 11 picks.
Transfer stacks to serving plate and drizzle with
Balsamic Vinegar and Olive Oil to garnish.
Sprinkle with additional Sea Salt if desired.
Originally Submitted
1/22/2016
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You can add this HeartBEET Caprese Picks recipe to your own private DesktopCookbook.
