Name: Tomato and marinated bocconcini skewers
Cook time: 60 min
Total time: 60 min
Ingredients: 16 (150g) baby bocconcini (milk cherries); 1/3 cup 1/3 cup (80ml) olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon finely shredded basil leaves; salt and ground black pepper; 16 baby rocket leaves; 8 cherry tomatoes, halved

Tomato and marinated bocconcini skewers

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

Makes 16 Item

Cook

Ingredients

16 (150g) baby bocconcini (milk cherries)

1/3 cup 1/3 cup (80ml) olive oil

2 tablespoon balsamic vinegar

1 tablespoon finely shredded basil leaves

salt and ground black pepper

16 baby rocket leaves

8 cherry tomatoes, halved

Method

1.In a medium bowl, combine the bocconcini, oil, vinegar, basil, salt and pepper; mix together gently. Cover and refrigerate for 30 minutes.

2.Drain the bocconcini from the vinegar mixture. Wrap a rocket leaf around each piece of the cheese and then thread each one onto a toothpick with a tomato half. Repeat with the remaining cheese and tomatoes.

If tiny milk cherries are unavailable, cut the larger bocconcini into pieces. The vinegar mixture can be reserved and used to dress salad leaves. This recipe can be made close to serving. Not suitable to freeze.
Note

Women's Weekly Food