We found the most amazing baby heirloom tomatoes from On The Vine Farms, and decided to give heirloom baby tomato caprese skewers a try. This appetizer should be hailed “Mike made this”. We were getting ready for a dinner party, and no matter how much I plan ahead of time, I’m usually down to the wire in making something, and turning the kitchen upside down in the process. Add the baby to the mix (now crawling and taking an interest in kitchen cabinets), and a ravenous lab mix surveying the floors for dropped food, and you have our house on a Saturday night! Enter, my sweet husband, who finished tidying up the house, and offering to help. He put these together in no time. The funny thing is that due to a dust storm (welcome to summer in Arizona!), everyone arrived an hour late. A bit hungry, we “sampled” Mike’s creation, and quickly replenished the kabobs (with new skewers, of course;) ).
I used half a melon to secure the skewers, but you can use anything you want to hold them in place.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 6
- Pierce dull end of skewer with first tomato, followed by mozzarella, basil, then another tomato.
- You can alternate colors of the tomatoes on the skewer for fun.
- Pierce pointed end of skewer into the inverted melon or fruit.