whew, it’s been a whirlwind week for us – first with a trip to chicago to say goodbye to my sister and noah before they leave for amsterdam, and then our two close friends visited us in seattle. before i get back to the regularly scheduled job search, though, i wanted to take a moment and share this fun recipe with you.
this is an appetizer that’s so simple to make and put together that i feel a little silly even posting a recipe. but it’s soooo delicious and it photographs so well that i had to share with you. mike’s mom made these for us a few years ago, and i’ve been meaning to try them myself ever since then. i personally think that caprese salad is one of the best parts of summer, and having all of those flavors in one bite makes the perfect appetizer! enjoy!
one year ago: avocado soup
two years ago: green bean salad
three years ago: white gazpacho
four years ago: lemon tart
caprese skewers
yields approx 36 skewers
- 1 container of small fresh mozzarella balls
- 1 pint of cherry tomatoes
- 1 bunch of basil
- toothpicks
- olive oil
- salt and pepper
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- drain the mozzarella and slice the balls in half
- rinse and dry the cherry tomatoes and remove stems if they are still on the tomatoes
- rinse basil leaves and tear or chop into strips – you’ll probably want to break each leaf into four pieces, but if the leaf is small then adjust accordingly
- use a toothpick to skewer a cherry tomato, then a piece of basil, then a 1/2 piece of a mozzarella ball
- repeat until all the mozzarella or tomatoes run out
- drizzle with olive oil, salt, and pepper, and enjoy!
