Caprese Salad on a Stick

With cherry tomatoes ripening in gardens all across Oregon, it’s the perfect time of year for Caprese Salad appetizers. Simple to assemble with ingredients from your garden, fresh mozzarella and a drizzle of balsamic, they’re a delicious way to savor the flavors of summer!

Ingredients

24 cherry tomatoes, halved.
1 container fresh mozzarella pearls.
½ cup fresh basil, roughly chopped.
2 Tbsp. balsamic glaze.

Directions

Prepare Ingredients

1. Wash and halve cherry tomatoes; roughly chop fresh basil.

Assemble

2. Halve tomatoes. Pierce the top of a tomato half with a toothpick. Pierce a piece of cheese; add piece of chopped basil. Slide another tomato half onto the toothpick.

Serve

3. Arrange on a platter and lightly drizzle balsamic glaze atop salad sticks.

See the Recipe

Recipe Tips

There are many ways you can add to this appetizer and make it your own— use pesto or extra virgin olive oil in place of the balsamic glaze, sprinkle with sea salt, freshly ground black pepper, oregano or Italian seasoning . . . or for the meat lover in the family, add a slice of dry salami.

Nutritional Information

Serving Size: One skewer with three cherry tomatoes, two mozzarella pearls and balsamic glaze. If you’re trying to avoid extra carbs, skip the balsamic glaze. High-quality extra virgin olive oil would be a better choice for lower carbs.

Calories: 80.
Carbohydrates: 8 g.
Fat: 4g.
Protein: 4 g.

Prep Time: 10 minutes.