Basil and tomato are honestly a match made in heaven, they go so well together! Here’s my little spin on the classic Caprese Salad; serving it on sticks with curled up cucumber and baby mozzarella. Drooling over this extremely simple and attractive appetisers that will surely impress your friends and family. My basil in the garden is still blooming and the baby tomatoes too, I pluck out almost a handful everyday! Serve this green and red awesomeness with drinks and you will be all praises. And don’t forget – always always always make your own basil pesto at home...you just can’t beat that with a store bought one! BTW if you are growing basil in your garden and you have the white flower stem blooming with seeds, just pluck and dry these seeds and preserve to grow your basil plants next winter. Give this recipe a try right now!
YIELDS: 15 pieces
COOKING AND PREP TIME: 15 minutes
15 Baby tomatoes
15 Mini mozzarella balls
3 Lebanese cucumber
For Pesto Sauce:
1 cup basil leaves
3 tbsp pine nuts
2 clove garlic
1/3 cup parmesan cheese, grated
1/3 cup olive oil
Salt and pepper
To make pesto, add all ingredients to the food processor and blend it altogether. Store in airtight container and use the left over for your pesto panini or pasta.
With the help of mandoline, slice cucumber into thin strips.
On a skewer, thread baby tomato, mozzarella ball, and rolled up cucumber strip; place them in serving platter and drizzle with pesto on top.
Keep the sticks ready in the refrigerator and sprinkle pesto just before serving, you can also sprinkle little pepper on top for a little spicy note.