My mom had us all over for Easter dinner on Sunday and I wanted to bring something light and healthy to balance out the delicious bundt cake I knew I’d be snacking on (my boyfriend’s family owns Nothing Bundt Cakes in Albuquerque…the most delicious cake in the universe). I found this recipe on The Curvy Carrot and I knew it would make the perfect appetizer for Easter.
It took only minutes to put together and it makes a beautiful, colorful snack. This will be a perfect summer appetizer to make for pool days and wine nights with the girls. It’s high in flavor and very low in fat and carbs.
Enjoy!
Caprese Skewers
Adapted from The Curvy Carrot
Ingredients
- 1 lb mixed medley cherry tomatoes (I got mine from Trader Joe’s)
- 1 12 oz. container of marinated fresh mozzarella (I got these from Trader Joe’s as well)
- 1 cup fresh basil leaves, gently torn into 1/2-inch pieces
- Red pepper flakes, to taste
- Sea salt, to taste
- Wooden skewers, for serving
Instructions
- Beginning with a fresh basil leaf, spear the basil, followed by a cherry tomato, another piece of basil, a tomato, a mozzarella piece, and tomato, as desired. Repeat with each additional skewer.
- Sprinkle with red pepper flakes and sea salt. If you use fresh mozzarella that’s not marinated, drizzle a bit of olive oil over the skewers before seasoning with the pepper flakes and salt. A bit of balsamic vinegar would add some great flavor to these as well.
