Mini Caprese Skewers
Here, a Himalayan salt plate is used as a serving vessel. As the skewers sit, the water released from the tomatoes and mozzarella pulls salt out of the plate. We found that 3 hours is optimal for the ingredients to develop a lightly salted flavor, but adjust the time as you wish, or sprinkle the skewers with a bit of sea salt just before serving.
- 12 cherry tomatoes, halved crosswise
- 12 bocconcini (fresh mozzarella balls)
- 12 small or medium fresh basil leaves
- Extra-virgin olive oil for drizzling
- Freshly ground pepper, to taste
Thread the bottom half of a tomato, 1 bocconcini, 1 basil leaf and the top half of the tomato onto a small skewer. Place on a Himalayan salt plate. Repeat with the remaining tomatoes, bocconcini and basil. Lightly drizzle the skewers with olive oil and season with pepper.
Transfer the salt plate to the refrigerator for 3 hours, turning the skewers over after about 1 1/2 hours if possible. Remove the salt plate from the refrigerator and serve the skewers immediately. Serves 4.