Preparation times 20 mins + chilling.
Make 20 skewers.
20 Cherry bocconcini or regular bocconcini, cut into quarters
2 tbs (30 ml) olive oil
1 tbs sherry vinegar or white balsamic or red or white wine vinegar
1 tbs chopped fresh parsley
1 tbs chopped fresh basil leaves
1/2 tsp (level) ground salt
1/2 tsp (level) ground black pepper
20 small cherry tomatoes, cut into half
40 small fresh basil leaves or 20 large fresh basil leaves torn into half
20 small skewers or toothpicks
1. Drain the bocconcini and pat dry with kitchen paper towels. In a bowl whisk oil,vinegar, herbs, salt and pepper. Place bocconcini into herbs mixture. Gently mix, cover and refrigerate at least 1 hour.
2. Thread one tomato half on a skewer followed by basil leaf, then bocconcini then basil leaf and then another half tomato. Repeat with more skewers until all ingredients are used and serve.
Hints & Tips;
Marinade the bocconcini overnight, it gives more flavour to
These are can be served immediately or covere