23cherry tomatoesabout the same size as the bocconcini
23 cherry bocconcini(220 grams / 7 ounce)
23fresh basil leaves
Salt and pepper optional
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INSTRUCTIONS
Rinse and dry the cherry tomatoes.
Drain the bocconcini and rinse under cold water.
Rinse the basil leaves under cool running water, let them drip dry for a few moments over the sink. Pull off 23 nice-looking leaves.
Next, assemble the skewers by threading a tomato, basil leaf, and mozzarella ball onto a wooden skewer. Repeat with the remaining ingredients.
Arrange on a serving platter, sprinkle with salt and pepper and drizzle with olive oil.
Notes
The 220 gram (7 ounces) container of cherry bocconcini we used had 23 bocconcini balls. The 220 gram (7 ounces) container of cherry bocconcini we used had 23 bocconcini balls.
Because of the delicate basil leaves, these cherry tomatoes and bocconcini skewers should be made on the day.
You can make them several hours in advance and store them in the fridge until ready. Allow them to come to room temperature about 30 - 60 minutes before serving.
Nutrition Facts
Cherry Tomato and Bocconcini Skewers
Serving Size
1 skewer
Amount per Serving
Calories
73
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
22
mg
1
%
Potassium
38
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
104
IU
2
%
Vitamin C
4
mg
5
%
Calcium
103
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.