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Baby Bocconcini, Basil & Cherry Tomato Salad Cocktail Stick!

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Why I Love This Recipe

Another special treat for your drinks party and an adaptation of a classic Italian insalata caprese.

Ingredients You'll Need

extra virgin olive oil
balsamic vinegar
good quality sea salt flakes
freshly ground pepper
1 pint cherry tomatoes
1 bunch fresh basil leaves
2 cups cherry bocconcini
12 small skewers


Wash and dry cherry tomatoes. Pick, wash and dry basil leaves off bunch.

Drain cherry bocconcini.

Thread a cherry tomato onto a skewer, followed by a basil leaf, and then by a whole cherry bocconcino.

For party food, I like to stop at one of each but if you are serving the skewers as a side dish to a bar-b-que use a full length skewer and repeat the process to fill the skewer.

Once you have threaded all the ingredients, place on a plate and drizzle with the oil, splash with the vinegar, crunch the sea salt over the top and grind over fresh black pepper. Pile onto a platter and serve.

Serving Suggestion: Marinate the bocconcini overnight in a marinade of your choice: try a rich lemony moroccan gremolata; any flavor pesto; chili, oil, thyme and garlic. Roll the bocconcini in finely chopped herbs, minced garlic and grated lemon rind. Toss the cherry tomatoes quickly on the char-grill.

Add a pitted olive to the skewer.

You can create the same salad in a bowl with chopped vine-ripened tomatoes, fresh basil, bocconcini (or if you really want to perfect this dish use Buffalo Mozzarella) and a balsamic vinaigrette. Add chopped mint and grated lime rind for a different taste.

You can create the perfect summer's eve entree (or luncheon dish) by slicing 3/4 of the way through a vine-ripened tomato, slipping slices of buffalo mozzarella in between and then in between that a whole basil leaf. Pile the stuffed tomato onto some dressed rocket leaves, heaps of pepper, a drizzle of balsamic vinaigrette, some sea salt and a loaf of crusty bread...perfect.

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