Mozzarella and Tomato Canapés
This is caprese you do not need a fork for: the same three things, on a stick. All the work is drying the mozzarella and dressing the skewers at the last minute — brine and salt applied early turn the whole plate into a puddle.
- Prep
- 20 min
- Total
- 20 min
- Servings
- 8
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
Makes: 24 skewers, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Dry the mozzarella
Drain the balls in a sieve for 10 minutes, then pat them dry. Wet cheese holds neither oil nor salt, and both end up on the bottom of the platter.
-
Step 2: Prepare the tomatoes
Wash and dry the tomatoes. Halve any very large ones — a canapé has to go into the mouth in one go, which is the whole point of the form.
-
Step 3: Thread the skewers
Go tomato, a basil leaf folded in half, then mozzarella. Basil in the middle neither sticks out nor wilts from contact with the air.
-
Step 4: Dress at the table
Arrange them on a plate, sprinkle with olive oil, salt and pepper and finish with balsamic glaze — no more than 10 minutes before serving.
Tips & variations
-
Tip
Salt draws water out of tomatoes within minutes. To work ahead, thread the skewers, cover with cling film and season only once they are on the table.
-
Tip
Balsamic glaze is thicker than vinegar and stays where you put it. Without it, reduce 100 ml of balsamic vinegar with a spoon of honey to a third and cool it.
-
Variation
Add a fourth layer: a thin fold of prosciutto between tomato and cheese. No longer vegetarian, but considerably more filling.
-
Storage
Undressed, assembled skewers keep under film in the fridge for up to 4 hours. Dressed, they do not keep at all.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 190 kcal | 1,520 kcal |
| Protein | 9 g | 72 g |
| Fat | 14 g | 112 g |
| Carbohydrates | 5 g | 40 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
