Serves 8 to 10 (makes 30 skewers) | Active Time 15 minutes
Total Time 20 minutes
¼ cup extra-virgin olive oil
1 garlic clove, minced to paste
10 ounces grape tomatoes, halved
8 ounces fresh baby mozzarella cheese balls (bocconcini)
1 cup fresh basil leaves
Finish Line
Cover platter with plastic wrap until ready to serve.
Perfect Pair
Serve skewers alongside Quick Giardiniera , Albóndigas en Salsa de Almendras, or Fava Bean and Radish Salad .
WHY THIS RECIPE WORKS This festive, easy take on caprese salad has just five simple ingredients. We use toothpicks to stand bite-size pieces of fresh mozzarella and basil upright on halved grape tomato pedestals. A quickly prepared garlic-infused oil, made by mincing garlic into a paste and stirring it into fruity extra-virgin olive oil, boosts the flavor of the baby mozzarella balls and tomatoes. Basil leaves, skewered onto our toothpicks whole, complete the caprese flavor profile and add a fresh-from-the-garden touch. You can use larger fresh mozzarella balls here, but they should be cut into ¾- to 1-inch pieces before marinating. You will need 30 sturdy wooden toothpicks for this recipe; avoid using thin, flimsy toothpicks here.
1 Whisk oil and garlic together in small bowl. In separate bowl, toss tomatoes and mozzarella with 2 tablespoons garlic oil and season with salt and pepper.
2 Skewer tomatoes, mozzarella, and basil leaves in following order from top to bottom: tomato half, basil leaf (folded if large), mozzarella ball, and tomato half with flat side facing down. Stand skewers upright on serving platter, drizzle with remaining garlic oil, and season with salt and pepper. Serve.