Perfect Holiday Appetizer
Grape or Cherry Tomatoes
Mozzarella Balls (size of cherry tomatoes)
Fresh Basil leaves
3 TBS Extra Virgin Olive Oil
1 1/2 TBS Balsamic Vinegar (if you don’t like the dark color use white balsamic)
The measurements given are estimates, I never measure when I make this.
Start by whisking in a bowl the EVOO (olive oil), Balsamic Vinegar, pinch of salt, pinch of pepper, and a sprinkling of oregano.
Cut the tomatoes and mozzarella balls in half. Cut the basil leaves into small pieces as shown in the picture.
Pour the olive oil mixture onto a pretty plate. Next put a piece of the basil on toothpick followed by the mozzarella and tomato. Make sure the tomato has the cut side facing down so it sits on the plate well and soaks in the wonderful flavor of the oil mixture. Continue until all your tomatoes and mozzarella are used up.
If desired drizzle a little bit of EVOO on top, then sprinkle a pinch of salt over the top along with a pinch of oregano for color.
Cover with cling wrap and put into the refrigerator until ready to serve.
This recipe is always a big hit everywhere I take it. Its light, refreshing, and a nice break from all the heavy holiday dips and such.