|
20 small mozzarella balls (bocconcini), about 1/2 pound total
1/2 teaspoon salt
40 cherry tomatoes
40 basil leaves (from about 1 large bunch), washed and dried thoroughly
40 cocktail picks
|
|
1) Halve the mozzarella balls and place in bowl. Season with the salt.
2) Skewer 1 mozzarella ball half, 1 basil leaf, and 1 cherry tomato on each cocktail pick. Serve immediately, or refrigerate the picks for up to 2 hours.
|