Olive-Topped Caprese Eyeball Skewers
Equipment
- Wooden skewers
- Mixing bowl
Ingredients
- 12 wooden skewers
- 12 cherry tomatoes
- 12 fresh basil leaves
- 12 small mozzarella balls
- 12 pitted black olives
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Thread one cherry tomato onto each skewer, followed by one basil leaf and one mozzarella ball.
- Slice each black olive in half lengthwise. Place one olive half, cut side down, on top of each mozzarella ball to form the eyeball.
- Drizzle the assembled skewers with olive oil and balsamic vinegar. Sprinkle lightly with salt and pepper before serving.
Notes
Slice the olives right before assembly so they stay dark and hold their shape on the mozzarella. If you make these ahead, keep the dressing separate and add it just before guests arrive to prevent the basil from wilting.
Course: Appetizer
Cuisine: Italian
Equipment: Wooden skewers, Mixing bowl
Cuisine: Italian
Equipment: Wooden skewers, Mixing bowl