Caprese Skewers

Caprese Skewers

Mary DeAngelis

Serves: 20 skewers

Ingredients

  • 1 pt. sweet cherry tomatoes
  • 40 Ciliegine fresh mozzarella balls (approx.)

Preparation

To make the pesto, add basil, garlic, and pine nuts to the food processor and pulse a few times to get everything chopped up.

With the food processor running, drizzle in the olive oil, and add the lemon juice.

Stir in the parmesan cheese by hand with a spoon or spatula, and salt to taste.

To assemble the skewers, start with a tomato then a mozzarella ball, and repeat so you end up with two tomatoes and two mozzarella balls on a skewer.

Continue until the pint of tomatoes runs out. Using a small dish or shallow bowl, pour in about half the pesto to start. Take one of the skewers and roll it in the pesto coating the cheese and tomato.

Repeat this with the rest of the skewers, adding more pesto if necessary.

Pesto

  • 1 cup fresh basil leaves
  • 1 Tbsp. pine nuts, toasted
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • 3 Tbsp. parmesan cheese
  • 1/4–1/2 tsp. salt
  • 1/2 lemon, juiced

Cook's Notes

If you can’t find the mini fresh mozzarella, just use the larger ones cut into pieces roughly the size of a cherry tomato.

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