Everyone loves a caprese. Offer your party guests perfect mouthfuls of cherry tomato, mini mozzarella medallions, and fresh basil by threading bite-sized servings onto skewers. The key to making this recipe truly great is finding a fresh, authentically extra-virgin bottle of olive oil and a nice, aged balsamic. 

Yield: About 4 dozen skewers

Cook time: 30 minutes

2 pounds cherry tomatoes
1 pound fresh mozzarella medallions, cherry size (or substitute larger pieces cut in half or into 1-inch chunks)
4 ounces fresh basil leaves
Sea salt
Fresh cracked black pepper
3 tbsp+ extra-virgin olive oil
2 tbsp+ aged balsamic vinegar

This is a great dish to make in an assembly line with a few friends. First, use a sturdy kitchen scissor or wire cutter to snip thin bamboo skewers in half. 

On each skewer, thread one cherry tomato, one piece of mozzarella, and one basil leaf. I found a container of perfectly sized mini mozzarella medallions, but you can use any fresh mozzarella cut into small pieces (about 1 inch). Smaller basil leaves can simply be pierced through the middle; larger leaves should be cut in half or folded over.

Arrange skewers in layers on a large plate or tray (you may need 2 for the whole recipe). Season with sea salt and cracked black pepper to taste. If preparing ahead of time, cover and refrigerate until ready to serve. 

Just before serving, drizzle liberally with olive oil and balsamic. Serve with napkins.

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