Ingredients
- 12 cherry tomatoes
- 12 fresh basil leaves
- 12 small mozzarella balls (bocconcini)
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 toothpicks or small skewers
Instructions
- Wash cherry tomatoes. Optionally, score and roast for deeper flavor.
- Drain mozzarella balls and pat dry. Cut in half if needed for uniform size.
- Skewer one cherry tomato, one basil leaf, and one mozzarella ball on each toothpick.
- Arrange on a serving platter. Drizzle with olive oil and balsamic glaze.
- Season with salt and freshly ground black pepper. Chill for 10–15 minutes if desired before serving.
Notes
- Use marinated mozzarella for extra flavor.
- Substitute basil with mint or arugula for variation.
- Alternate red and yellow tomatoes for visual appeal.
- Pesto drizzle makes a delicious swap for balsamic glaze.
- Make up to 4 hours ahead; add basil just before serving to prevent wilting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 55
- Sugar: 1g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg
