The classic caprese salad becomes a delightfully fresh appetizer when it is miniaturized and utensils are eliminated. These bites are great in the summer when you have a nice crop of tomato and basil plants, but we also like the red and green for Christmas parties. Because they are threaded through the toothpick, they make cute lunch box salads too. Elizabeth likes to pack them on camping trips.
By Pat Savoie and Elizabeth Savoie Dronet, based on a Southern Living recipe
Ingredients:
Cherry or Grape tomatoes cut in half
Fresh small fresh mozzarella cheese balls, sliced (Buy the cheese packed in water.)
Fresh basil, torn
Toothpicks or Bamboo Skewers
Salt and Pepper
In the grocery store, look for tomatoes and cheese balls that are near the same size. Lay out tomato and cheese slices on a cutting board and sprinkle salt and pepper over them. Arrange the tomatoes and cheese to make a sandwich on either a toothpick or skewer. You can either put the basil inside the sandwich or on the top of the sandwich. See pictures for ideas.
Dressing if desired:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together the ingredients and drizzle over Caprese Bites.
Place on bamboo skewers and serve in glass bowls or footed hurricanes.
Savoie Secrets: It's a Family Recipe 