This is one of my favorite go to appetizers.
You can’t beat fresh tomatoes and basil, both freshly plucked from your garden.
Well the fresh mozzarella didn’t come from there, but it is still fresh.
I am trying as I may, to squeeze out the last bit of summer goodness that I can.
I am trying before the cold winds of autumn begin to approach.
- 32 Fresh Mozzarella Boconcini
- 32 Cherry Tomatoes
- 32 Large basil leaves
- 2 tablespoons Olive Oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Thread the mozzarella, tomatoes and basil leaves on wooden skewers. Drizzle Extra Virgin Olive Oil over top. Season with salt and pepper. Serve cold or at room temperature.
Peace be with you,