Ingredients
- 1 clove garlic, smashed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 12 bocconcini (small mozzarella balls), about 8 ounces
- 1 pint mixed red and yellow cherry or pear tomatoes
- 12 basil leaves, preferably large
- 12 (6-inch) wooden skewers
Directions
Combine the garlic, salt, pepper flakes, and olive oil in a medium glass bowl. Cover and microwave on high until the garlic is golden, about 2 minutes. Cool. Add the bocconcini and refrigerate for at least 1 and up to 24 hours.
Thread a yellow cherry tomato onto a skewer, wrap a bocconcini in a basil leaf and add to the skewer, then finish with a red tomato. For a dramatic presentation, use both pear and cherry tomatoes. Halve the top cherry tomato and use it as a stand for the skewer.
Repeat with the remaining cheese and tomatoes. Save the oil for a dipping sauce and serve with a small bowl of kosher salt.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By chrmurphy
Kingston, MA
on September 16, 2010
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I made these as an appetizer for a garden party last week. They were gone in a flash! many compliments on presentation and taste. I left the mozzarella in the marinade for about 4 hours. I made extra marinade and drizzled it over the skewers after plating. I folded the basil and used it as a separator between the mozzarella and cherry tomatoes which i repeated twice on each skewer.
This recipe is a keeper.
By brievon
Parker, CO
on March 07, 2009
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I made these for some firends and everyone enjoyed them more than I did. The skewers were refreshing but lacking in flavor. I would have liked some balsamic to give it more of a kick. I was worried the basil would be overwheliming just wrapped around the mozzarella, but it wasn't.
By carnie28_5239743
williamston, MI
on July 23, 2007
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this was a really easy and great entertaining idea.
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