This is summer on a stick. It is a great dish to start out a meal or as part of luncheon buffet. Kids and adults love snacking on this one and it’s a great way to utilize all those cherry tomatoes growing in your garden. This delicious dish is low fat, low salt, low sugar, gluten-free and vegetarian.
1 teaspoon Massel Salt Reduced Vegetable Stock Powder
3 teaspoons basil leaves, chopped
6 cherry tomatoes
2 bocconcini (small mozzarella balls)
Cut cherry tomatoes in half.
Cut cheese in half if it is not small enough. I usually pick tomatoes and bocconcini that are the same size.
On a sheet of kitchen paper, combine basil and Massel Salt Reduced Vegetable Stock Powder.
Roll bocconcini pieces in the basil mixture.
On a long tooth pick or skewer, alternately place cherry tomato and bocconcini slices down the skewer, creating a boccconcini/tomato sandwich.
Serve three “tomato cheese sandwiches” on a skewer.