- 24 Basil leaves
- 1 pint Cherry tomatoes
- 8 ounces Mozzarella balls/pearls bocconcini
- ¼ cup olive oil
- 1 teaspoon dried basil
- 1 clove garlic roughly chopped
- Salt and pepper
- Balsamic glaze
- Jarred pesto for dipping
In a medium sized bowl, combine olive oil, dried basil and chopped garlic. Toss the mozzarella balls in the olive oil mixture and refrigerate at least 30 minutes or up to 24 hours. *NOTE: If Mozzarella balls are packed in water, drain and pat them dry before marinating. You can also buy pre-marinated mozzarella from the deli section of the grocery store.
Wash and (gently) dry basil leaves and tomatoes. Thread the skewers in any order you like, depending on their length. For larger basil leaves, rip (don’t cut) them in half.
Arrange skewers on a serving platter and season with salt and pepper, then drizzle with the remaining marinade from the mozzarella and balsamic glaze, if desired. Serve with pesto on the side for dipping.
These are best prepared right before serving. You can store leftovers for a couple of days in the fridge in an airtight container. The basil may wilt a little but the tomatoes and cheese will still be good.
Serving: 1skewerCalories: 76kcalCarbohydrates: 1gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 14mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 189IUVitamin C: 7mgCalcium: 60mgIron: 1mg