Fresh mozzarella, basil and tomato skewers
Photo by Thinkstock
A summer winner. Serves 4-6 as a nibble.
|125 g||Mozzarella cheese, I used Clevedon Valley Buffalo milk bocconcini|
|12 medium||Basil leaves|
|¼ cup||Extra virgin olive oil, use a good quality variety|
- Cut each bocconcini into quarters. Quarter the tomatoes. Spear a basil leaf, a piece of bocconcini and a quarter of a tomato on a small skewer or cocktail stick. Place on a platter. Repeat until you have 12 skewers.
- Using the flat blade of a heavy knife, crush the garlic and salt together to make a paste. Stir into the oil. Drizzle over the skewers. Dust with black pepper.