Appetisers, cocktail food, canapés, finger food….regardless of what you call it, there is something particularly enticing about a selection of small pieces of food, especially when they’re homemade. Because I entertain often and have prepared numerous pieces of cocktail food over the years I know just how much work goes into the preparation, which makes me appreciate it all the more.
This dish is one of the less challenging appetisers on my repetoire. Based on the famous Insalata Caprese, this colourful appetiser comprises cherry tomatoes, fresh basil and bocconcini (small mozzarella balls, available from deli’s and good supermarkets), seasoned with a balsamic vinaigrette. They can be prepared up to 3 hours ahead of time to the end of step 3. The vibrant red and green colours make it a great one to serve up at your Christmas party.
Ingredients (makes 20):
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
freshly ground pepper to taste
good pinch salt, preferably sea salt
20 small bocconcini (baby mozzarella balls, from deli’s and good supermarkets)
1 tablespoon extra-virgin olive oil, extra
20 small cherry tomatoes 20 large basil leaves
Equipment:
20 small-sized bamboo skewers
Method:
1. For the balsamic vinaigrette: combine the balsamic vinegar, 2 tablespoons olive oil, pepper and salt in a screw-top jar or small bowl. Set aside.
2. Toss the bocconcini with the remaining 1 tablespoon olive oil and a good grinding of pepper.
3. Assemble the skewers: slide 1 cherry tomato onto a skewer. Fold 1 basil leaf in half and slide onto the skewer. Add 1 bocconcini ball. Repeat for all 20 skewers. Put on a plate or platter. Cover with plastic wrap and refrigerate until ready to serve.
4. Take the skewers out of the fridge 30 minutes before planning to serve.
5. Brush the skewers with the balsamic vinaigrette and serve immediately.
