Mozzarella Bocconcini and Cherry tomatoes

Yields20 Servings
 20 mozzarella Bocconcini
 2 tbsp olive oil
 2 tbsp chopped fresh parsley
 1 tbsp chopped fresh chives
 20 small cherry tomatoes
 40 small fresh basil leaves

Put the Bocconcini in a bowl with oil, parsley, chives ¼ teaspoon salt and ½ teaspoon black pepper; cover and refrigerate for at least 1 hour or preferably overnight


Cut each cherry tomato in half and thread one half on a skewer or toothpick, followed by a basil leaf, then Bocconcini, another basil leaf and then another tomato half


Repeat with the rest of the tomatoes, basil and mozzarella

Shopping cart


No products in the cart.

Continue Shopping