This is summer on a stick. It is great dish to start out a meal or as part of a buffet. Kids and adults love snacking on this one and it’s a great way to utilise all those cherry tomatoes growing in your garden. This delicious dish is low fat, low salt, low sugar, gluten-free and vegetarian.
1 teaspoon Massel Salt Reduced Vegetable stock powder
3 teaspoons (15ml) basil leaves, chopped
6 cherry tomatoes
2 bocconcini (small mozzarella balls)
Cut cherry tomatoes in half.
Cut cheese in half if it is not small enough. I usually pick tomatoes and bocconcini that are the same size.
On a sheet of kitchen paper, combine basil and Massel stock powder.
Roll bocconcini pieces in the basil mixture.
On a long tooth pick or skewer, alternately place cherry tomato and bocconcini slices down the skewer, creating a bocconcini/tomato sandwich.
Serve three “tomato cheese sandwiches” on a skewer.
If you want to kick up the presentation up on this easy appetiser, use rosemary twigs as your skewer! People will think you spent hours on it! Add lemon zest, garlic and cracked pepper for a tangy take on this recipe.