This charming, Italian, fresh, and easy appetizer gets its name from the island of Capri, where the salad is said to originate. This portable version makes it easier to serve at an appetizer event, and can be made smaller for tray passing, by hollowing out one tomato and nesting a piece of cheese inside.
Caprese Skewers packed for a party
Bright colored slightly tart cherry or grape tomatoes shine in this simple appetizer. Creamy mozzarella called “ciliegine” are just the right size to skewer on a small bamboo stick for easy pick up from a tray or platter. The lemon vinaigrette marries the flavor of both tomato and cheese while the fresh basil highlights the dish.
Caprese Sewer platter
This Caprese Skewer Platter uses yellow cherry tomatoes and is sprinkled with Parmesan cheese. They can be made a day ahead and are easier to transport to a party when laid flat in a shallow plastic container with a tight-fitting lid.
Caprese Skewers drizzled with Lemon Basil Vinaigrette
Arrange some Caprese skewers on a footed cake stand or an oversized martini glass. Use plenty of basil sprigs and some lemon slices for a fresh bright garnish.
Makes 50 appetizer skewers
50 bamboo skewers (6 to 9 inches)
100 cherry tomatoes
100 basil fresh leaves
50 ciliegine ⅓ ounce mozzarella balls
2 ounces parmesan cheese shredded
Skewer one cherry tomato through the stem.
Skewer one basil leaf folded in an S shape.
Skewer on one mozzarella ball.
Skewer second basil leaf folded in an S shape.
Finish with skewered second cherry tomato through the stem.
Platter and drizzle lightly with a lemon vinaigrette and shower the whole platter with shredded parmesan cheese.
Caprese Skewers ingredient
Soaking the bamboo skewers a day ahead makes it easier to thread. Refrigerate prepared skewers before serving and drizzle with vinaigrette before serving.
LEMON BASIL VINAIGRETTE
Makes 8 ounces
1 teaspoon dijon mustard
¼ cup lemon juice
1 clove garlic crushed
½ shallot minced
¾ cups light salad or olive oil
1 tablespoons basil chiffonade
salt to taste
black pepper fresh coarse
In a glass bowl whisk mustard, lemon juice, garlic and shallot.
Stream in oil whisking briskly. The color will lighten and the dressing will thicken.
Add basil and season to taste with salt and pepper.
Lemon Basil Vinaigrette is tasty on everything. Use it as a dressing or marinade for salads, vegetables and meat or fish. I keep some in a jar in my fridge to drizzle on dishes both hot or cold.
Lemon Basil Vinaigrette