This appetizer is more creative than a veggie platter and healthier than chips and dip. I often make it for my family to snack on, and it's a great recipe for the kids to help with. —Christine Mitchell, Glendora, California
- 24 grape tomatoes
- 12 cherry-size fresh mozzarella cheese balls
- 24 fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.
Originally published as Caprese Salad Kabobs in Taste of Home June/July 2011, p21
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