Caprese Kebobs

  • Yield: 20 servings


20-- baby tomatoes, sliced in half
1-- fresh buffalo mozzarella sliced into 40 cubes
-- Fresh basil, larger leaves torn in half
-- Sea salt and freshly cracked black pepper
-- Extra-virgin olive oil
-- Good aged balsamic vinegar


  1. Skewer a half tomato, cut side up, followed by a piece of mozzarella, basil, second piece of mozzarella and finish with another tomato half. Season skewers with salt, pepper, oil and vinegar.

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