There are a few things that really taste of summer to me and fresh buffalo mozzarella, tomatoes and basil salad is one of those. Usually I just tear up a large ball of fresh mozzarella, slice vine ripened tomatoes and arrange it all on a plate, topped with the basil.
Last night though, we had some friends round for a BBQ at ours and I was looking for something quick to make and that people could easily start nibbling on while waiting for their stuff off the grill (it had to be quick as it was a rather spontaneous decision to have a BBQ, as I only made up my mind to have one at five in the afternoon).
So I decided to make 'mini salad portions on a stick' that were easily made, even easier to eat and tasted just as much of summer. They are great for bringing to parties, I promise they'll disappear quickly.
Mozzarella, Tomato and Basil Appertisers
mini Mozzarella balls
vine ripened cherry tomatoes
fresh basil leaves
freshly ground black pepper
balsamic vinegar syrup
extra virgin olive oil (optional)
Thread one mini Mozzarella ball, one basil leaf and one cherry tomato (cut them in half if they're on the big side) onto a cocktail stick.
Repeat until you have used all of them up.
Arrange on a plate and grind some black pepper over the lot.
Drizzle with balsamic vinegar syrup and extra virgin olive oil (most of the time I don't use any oil).
Enjoy!
Last night though, we had some friends round for a BBQ at ours and I was looking for something quick to make and that people could easily start nibbling on while waiting for their stuff off the grill (it had to be quick as it was a rather spontaneous decision to have a BBQ, as I only made up my mind to have one at five in the afternoon).
So I decided to make 'mini salad portions on a stick' that were easily made, even easier to eat and tasted just as much of summer. They are great for bringing to parties, I promise they'll disappear quickly.
Mozzarella, Tomato and Basil Appertisers
mini Mozzarella balls
vine ripened cherry tomatoes
fresh basil leaves
freshly ground black pepper
balsamic vinegar syrup
extra virgin olive oil (optional)
Thread one mini Mozzarella ball, one basil leaf and one cherry tomato (cut them in half if they're on the big side) onto a cocktail stick.
Repeat until you have used all of them up.
Arrange on a plate and grind some black pepper over the lot.
Drizzle with balsamic vinegar syrup and extra virgin olive oil (most of the time I don't use any oil).
Enjoy!
