This recipe is one of my go-to summer appetizers. They’re crowd pleasers and a perfect accompaniment to cold beers on the roofdeck on a Friday evening. They come together quickly, can be made hours in advance and stored in the fridge, ready and waiting to be pulled out in time for happy hour!
Caprese Skewers con Prosciutto
Yield: 24 skewers
Time: 10-15 minutes total
12 large cherry tomatoes, each cut in half
24 small balls of fresh mozzarella (I prefer the kind that comes marinated in olive oil and herbs)
a large handful of fresh basil, cut into roughly 1½-inch pieces
8 oz. thinly sliced prosciutto, cut into 2-inch wide strips
24 toothpicks / party picks
1. Thread a ball of mozzarella on a toothpick.
2. Fold the basil in half, thread onto the toothpick, sliding on next to the mozzarella.
3. Fold the prosciutto into a ribbon-like shape and thread onto the toothpick.
4. Spear a tomato half to finish the skewer.