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I’m not particularly fond of cooking, but I am fond of eating, so I do it. My ideas of a good recipe are as few ingredients and steps as possible. This caprese salad on a stick requires no cooking – my idea of an excellent recipe. It consists of the basic ingredients of a caprese salad, but as an appetizer, served on a toothpick and dipped in balsamic vinegar – my favorite – other choices include drizzling oil over the dish, or oil and vinegar. My family requests these at the holidays, hopefully because they enjoy them, and not because they don’t want me to cook! Probably both.
- You can make any number of these, I used 20 for the recipe. It can be tricky buying the tomatoes and the mozzarella as there will be different amounts in each. I try to run out of the tomatoes first, so I get to snack on the extra mozzarella on my own!
- Frilled toothpicks make it look nicer.
- I place the mozzarella on last so it would be the first to be dipped, you can get more of the flavor on it.
- Any serving dish will do. I use the one I bought from my nephew’s school fundraiser when he was in first grade. He’s about to turn 20, so it has sentimental value.
Hope you enjoy this caprese salad on a stick and let me know what you think or if you have any other ideas for dipping!
Using toothpicks with the frill on the end, add 1 tomato, 1 basil leaf (fold it over if too big) and 1 mozzarella ball.
Arrange on a bowl, add balsamic vinegar for dipping and serve. Other options include drizzling oil over the dish, or using both oil and vinegar.
Serving Size 1
Servings 20
- Amount Per Serving
- Calories 72
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 1g1%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using toothpicks with the frill on the end, add 1 tomato, 1 basil leaf (fold it over if too big) and 1 mozzarella ball.
Arrange on a bowl, add balsamic vinegar for dipping and serve. Other options include drizzling oil over the dish, or using both oil and vinegar.