Caprese salads – ripe tomatoes paired with mozzarella, basil and olive oil – are the epitome of summer. These quick, colorful skewers are the perfect summer nibble for serendipitous get togethers. Serve with Bonterra Sauvignon Blanc.
1/2 cup tightly packed basil leaves
2 cloves of garlic
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 pint cherry tomatoes
12 ounces mini mozzarella balls
Place basil, garlic, pine nuts, olive oil, vinegar, salt and pepper into a blender and blend until smooth. Toss tomatoes and mozzarella balls (if yours are larger than a large olive, cut them in half) with pesto and let sit at room temperature for 30-60 minutes.
Thread one tomato onto a skewer, followed by a mozzarella ball, followed by another tomato. Repeat with remaining tomatoes and mozzarella, transfer to a serving platter, and spoon additional pesto over the top.
Makes 12-16 kebabs