It seems that just about everyone loves a caprese salad in the summer months, but it usually requires a fork and knife to eat and isn’t always easy to serve. We made it this weekend in bite-size servings as an appetizer, making it easy to eat and pass to our guests both aboard and on shore. And it makes a beautiful, fresh summer plate.
1 pint cherry tomatoes
24 small to medium fresh basil leaves
1 large ball fresh mozzarella diced into 1/2 inch cubes or 24 bocconcini (small mozzarella balls)
Balsamic vinegar (optional)
Take one toothpick and slide on one cherry tomato, one basil leave, and a mozzarella cube. Repeat until you have a full tray, then drizzle with balsamic vinegar if you like.