Mozzarella Tomato and Basil Skewers
My good friends Larry and Kathy Whitty invited us for dinner the other night. When we arrived at the table, a colorful looking appetizer immediately caught my eye. The basil and fresh mozzarella were clearly identifiable, and the taste was subtle and rich. I put my own twist on this dish, but kept the spirit of the original. Thanks Kathy- this one's a keeper!Ingredients
20 cherry bocconcini (a type of fresh mozzarella) or ovolini, or 5 regular bocconcini, sliced into quarters
2 tablespoons olive oil
1 tablespoons of Balsamic Vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
20 small grape tomatoes
40 small fresh basil leaves
Directions
1. Put the bocconcini in a bowl with the oil, vinegar, parsley, chives, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Cover and refrigerate for at least 1 hour, or preferably overnight.
2. Thread one grape tomato on a skewer or toothpick, followed by a basil leaf, then bocconcini, another basil leaf and then another grape tomato. Repeat with more skewers and the remaining ingredients and serve.
3. In advance: These can be served immediately, or covered and chilled for up to 8 hours.
