Tomato-Basil-Mozzarella Skewers with Basil Oil
This is the hors d’oeuvre version of the classic Italian Caprese salad. It’s simple, it’s elegant, and it adds a nice splash of color to a buffet table.
For the basil olive oil
1/4 cup (packed) fresh basil leaves
For the skewers
1 pint grape or cherry tomatoes (about 50), cut in half
Prepare the basil olive oil
Roughly chop the basil leaves and add to the olive oil. Let infuse for at least 2 hours or overnight.
Assemble the skewers
Slide a tomato half, a basil leaf, a piece of mozzarella, and then another tomato half onto each skewer. Place the skewers on a serving dish and drizzle the basil olive oil over the skewers. Sprinkle with salt and pepper. Serve the remaining olive oil in a small dish alongside.
Both make-at-home versions of the basil olive oil can be made 3 days ahead and kept covered and refrigerated. Bring to room temperature before serving.