12 bocconcini (small mozzarella balls), about 8 ounces
1 pint mixed red and yellow cherry or pear tomatoes
12 basil leaves, preferably large
Instructions
Combine the garlic, salt, pepper flakes, and olive
oil in a medium glass bowl. Cover and microwave on
high until the garlic is golden, about 2 minutes.
Cool. Add the bocconcini and refrigerate for at
least 1 and up to 24 hours.
Thread a yellow cherry tomato onto a skewer, wrap
a bocconcini in a basil leaf and add to the
skewer, then finish with a red tomato. For a
dramatic presentation, use both pear and cherry
tomatoes. Halve the top cherry tomato and use it
as a stand for the skewer.
Repeat with the remaining cheese and tomatoes.
Save the oil for a dipping sauce and serve with a
small bowl of kosher salt.
Originally Submitted
12/19/2010
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