2 tubs | Bambini Bocconcini |
2 punnets | Cherry Tomatoes |
1 bunch | Fresh Basil |
Sea Salt | |
Cracked Black Pepper | |
Good Quality Extra Virgin Olive Oil | |
Basil Pesto if desired |
1 | Slice cherry tomatoes in half and place in a large bowl |
2 | Drain Bocconcini balls and combine with tomatoes |
3 | Tear basil leaves and combine with tomato & bocconcini |
4 | Season with sea salt and cracked black pepper and pour over good quality extra virgin olive oil (For a stronger basil flavour add a small amount of good quality basil pesto or use our Basil Salad Bocconcini). Combine all ingredients well so that bocconcini and tomato are covered in marinade. |
5 | On a tooth pick, place a basil leaf, bocconcini ball and finally, half a cherry tomato (placing the cherry tomato on the bottom of the tooth pick allows the skewer to stand up on its own). |
6 | Place the skewers on a platter and serve as a canape. |
7 |
Notes: The key to this dish is always using fresh ingredients (basil, tomato and bocconcini) and the highest quality Olive Oil or Basil Pesto. As a variation, when serving, drizzle skewers with sticky balsamic glaze (available in supermarkets and gourmet delicatessens) |