A simple Caprese Salad on a Stick is a great way to enjoy summer tomatoes. Easy to make, impressive to serve, and delicious too.
The Story of Caprese Salad on a Stick
A Caprese Salad on a Stick, how fun is that?
This is such a fun summer appetizer, and so easy to make. Best during the summer months when the tomatoes are growing as well as fresh basil. Of course, you can get these foods all year long, but they are NOT fresh, and they are NOT local.
Grow your own Caprese Salad!
Cherry tomatoes are easy to grow and you really don't need a lot of room for them. A pot with some good soil, sunlight, heat, and water...that's all that is required. Do you think you don't have room? If you have a deck or even a sunny window, you can grow a cherry tomato plant. And one plant will give you a lot of tomatoes.
You can even grow your fresh basil in the same container.
Food that goes together tends to grow well together.
When I first thought of this, I thought I was being really creative. Taking a caprese salad and putting it on a stick. Pretty presentation, all the flavors, one bite. Now I see them everywhere. All the rage now, these are. But most of them are one basil leaf, one tomato, one mozzarella ball.
I used two tomatoes, I win.
Really, the two different tomatoes give a different flavor and texture to the "salad".
And I like different textures and flavors.
If you wanted to do these with just one tomato, then I would still use a variety of colors and just make each stick different.
So while no recipe is really required, here it is anyway. Cherry tomatoes, Ciliegine fresh mozzarella balls, fresh basil, a drizzle of fruity extra virgin olive oil, and a dash of aged balsamic vinegar...oh, and don't forget the freshly ground pepper. That really makes these tastily delicious!
These went quickly at my last dinner party.
Caprese Salad on a Stick
- 12 red cherry tomatoes from the garden is best
- 12 yellow cherry tomatoes as above
- 12 Ciliengine mozzarella balls these are the 1 inch big ones, about the same size as the cherry tomato
- 24 small leaves of fresh basil
- fruity extra virgin olive oil
- aged balsamic vinegar or balsamic glace
- salt and freshly ground pepper to taste
- Special Equipment: bamboo skewers
- On each skewer, thread one red tomato, a leaf of basil, a mozzarella ball, a leaf of basil and finish with a yellow tomato (or whatever colors you love). Place on a platter; drizzle with olive oil and a little balsamic, then season lightly with salt and pepper. Allow to sit for about an hour at room temperature, and serve.