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

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