The snack edit 740

Tomato, Mozzarella and Basil Skewers

Make tomato, mozzarella and basil skewers, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Tomato, Mozzarella and Basil Skewers, plated and ready to serve. — The finished recipe. Tomato, Mozzarella and Basil Skewers

Ingredients 1 to 6 for tomato, mozzarella and basil skewers arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Cherry tomatoes. 50 g Light mozzarella (Light mozzarella is 165 kcal per 100 g against about 280 for the full-fat ball. On 50 g that is nearly 60 kcal, and the difference in a skewer is hard to taste.). A leaf per skewer Fresh basil. 1 tsp (7 g) Balsamic glaze. A drizzle, about 3 g Olive oil. A pinch Salt

Ingredients 7 to 7 for tomato, mozzarella and basil skewers arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Tomato, Mozzarella and Basil Skewers, preparation step 1: Halve the tomatoes and tear the mozzarella into pieces about the size of the tomato halves. Pat the mozzarella dry on kitchen paper or it slides off the stick. — Step 1. Halve the tomatoes and tear the mozzarella into pieces about the size of the tomato halves. Pat the mozzarella dry on kitchen paper or it slides off the stick.

Tomato, Mozzarella and Basil Skewers, preparation step 2: Thread a tomato half, a basil leaf folded in two and a piece of mozzarella onto each cocktail stick, and repeat until everything is used. — Step 2. Thread a tomato half, a basil leaf folded in two and a piece of mozzarella onto each cocktail stick, and repeat until everything is used.

The finished tomato, mozzarella and basil skewers. — Step 3. Lay them on a plate, drizzle with the oil and the balsamic glaze, and season. Salt on the tomato cut sides is what makes them taste of anything.

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