Caprese Cherry Tomato & Bocconcini Kabob
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.
Ingredients
- 1 teaspoon Massel Salt Reduced Vegetable All Purpose Bouillon & Seasoning
- 3 teaspoons basil leaves, chopped
- 6 cherry tomatoes
- 2 bocconcini (small mozzarella balls)
Method
- 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 bouillon.
- 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.
Summary
Recipe Name
Cherry Tomato & Bocconcini Kabob
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 2 Review(s)
