Tuesday, May 15, 2007

The Madness Continues

It's possible that my affinity for mozzarella has gotten out of control. But with all the fresh basil and tomatoes that keep appearing in my grocery store, it's hard to walk by without dreaming of caprese.

This weekend, we had dinner at my parent's house for Mother's Day and my mom wanted to do something special for appetizers. When I arrived, I was told that the mozzarella appetizer was my job and was handed a recipe. The recipe was actually unnecessary because the process of making Mozzarella Skewers was so simple.

The contrast in colors of the white, red and green looks gorgeous on a serving platter. Make sure to use cherry tomatoes that are on the smaller side, otherwise there will be a fair share of tomato juice squirting going on as people attempt to bite into the large tomato and end up blinding their neighbor with tomato seeds. Also try to keep the grouping close to the bottom of the skewer to avoid tongue-stabbing whilst consuming.

And although I just made them sound like quite a hazardous affair, these simple skewers are delicious and are so easy to throw together!

Mozzarella Skewers


1 container fresh baby mozzarella
1 package fresh basil
25-30 cherry tomatoes, small to medium size

1 Tbs. balsamic vinegar
1 Tbs. olive oil
1/4 tsp. salt
1/2 tsp. pepper


If mozzarella balls are larger than 1/2-inch in diameter, cut into cubes to size. Wash and dry tomatoes and basil. If basil leaves are large, these may be cut in half.

Using small skewers about 4 1/2 inches long, slide on a tomato, a piece of basil folded in half and a cube of mozzarella. Repeat on new skewers until all the pieces have been used.

Combine ingredients for dressing and brush or sprinkle over skewers just before serving. Dressing can also be served on the side for dipping.