- Fresh Mozzarella balls (tiny ones called Ciliegine are best, but you can cut cubes as well)
- Basil Leaves
- Cherry tomatoes, halved if large
Marinade for Cheese
- 1/4 cup Olive oil for every cup or so of cheese
- 2 cloves minced garlic
- 1 TBS chopped oregano, fresh is great dried works too
Combine all marinade ingredients and toss in cheese, gently, to coat. Let sit for at least 20 mins and up to 8 hours. I usually let the amount of cheese dictate how many cherry tomatoes to use.
Thread one ball cheese, one leaf basil folded like an S and one cherry tomato on each toothpick or cocktail skewer. Arrange on platter. Garnish with additional whole basil leaves if desired. Serve at room temperature.
NOTE: Fresh mozzarella comes in different sizes:
Ciliegine cherry size, about 0.3 oz of cheese
Bocconcini (bite sized) are larger about 1.5 oz per ball
Ovolini (egg sized) about 4 oz each
I love the ciliegine for this recipe, but they can be pricy and/or hard to find. You can always use any fresh mozzarella and cut it - or even use the packaged type of block mozzarella.