Mini Caprese Skewers

This batch takes about 30 minutes to make, including skewering all the tiny tomatoes and cheese balls. It’s good for finger food to serve a larger crowd or, if left in the bowl, makes a good portion of side salad for about 6 people.
The Mini Caprese Skewers are perfect for dinner parties, picnic and BBQ’s.
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Mini Caprese Skewers Recipe

• 2 packets (approx. 4 cups) of cherry or grape tomatoes, rinsed
• 400g bocconcini, drained and in approximately 5g pieces
• ¾ tbsp extra virgin olive oil
• fresh basil, minced, to taste (I use 3-4 heads of young leaves)
• 1-2 cloves garlic, minced or pressed
• approximately 40 toothpicks
• salt and pepper to taste

1. Press the garlic, then stir it in a small bowl with the olive oil and black pepper to taste. Mix well until the garlic is well-incorporated into the oil.
2. Pour the rinsed tomatoes and drained cheese balls (or cubes) into a large mixing bowl. Using the cute, smaller bowl you plan on serving them in will result in heartache and oily tomatoes flying all over the counter.
3. Pour the garlic and oil mixture over the tomatoes and cheese, gently folding it all together. As you are folding, sprinkle over the minced basil until all ingredients are well-incorporated. If you’d like to add salt, sprinkle it on lightly while you finish folding in the basil.
4. Re-wash your hands thoroughly before man-handling the food, then get down to skewering! I gently pierce a tomato first, then a bocconcini, leaving room for a person to hold it easily at one end while biting from the other. I suggest leaving a bit of toothpick exposed at the eating end as well. (Safety first!)
5. Refrigerate until you’re ready to serve.