These can be served immediately, or covered and chilled for up to 8 hours.
ingredients
makes 20
20 cherry bocconcini or ovolini, or 5 regular bocconcini, sliced into quarters
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
20 small cherry tomatoes
40 small fresh basil leaves
method
1. Put the bocconcini in a bowl with the oil, parsley, chives, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Cover and refrigerate for at least 1 hour, or preferably overnight.
2. Cut each cherry tomato in half and thread one half on a skewer or toothpick, followed by a basil leaf, then bocconcini, another basil leaf and then another tomato half.
3. Repeat with more skewers and the remaining ingredients and serve.
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