Tomato-Basil-Mozzarella Skewers with Basil Oil

This is the hors d’oeuvre version of the classic Italian Caprese salad. It’s simple, it’s elegant, and it adds a nice splash of color to a buffet table.

For the basil olive oil

1/4 cup (packed) fresh basil leaves
1/4 cup olive oil

For the skewers

1 pint grape or cherry tomatoes (about 50), cut in half
50 small basil leaves
1 1/2 pounds fresh buffalo mozzarella, cut into bite-size pieces
salt and pepper

Prepare the basil olive oil

Roughly chop the basil leaves and add to the olive oil. Let infuse for at least 2 hours or overnight.

Assemble the skewers

Slide a tomato half, a basil leaf, a piece of mozzarella, and then another tomato half onto each skewer. Place the skewers on a serving dish and drizzle the basil olive oil over the skewers. Sprinkle with salt and pepper. Serve the remaining olive oil in a small dish alongside.

Makes about 50 skewers.

LOW EFFORT Purchase a basil-infused olive oil from a gourmet food store.

MO’ EFFORT Make a slightly fancier version of the basil oil by blanching the basil leaves; it takes a little more time, but it keeps the basil bright green, lending a lovely color to the olive oil. Use the same ingredients and proportions in the recipe above for this variation: Bring medium saucepan of water to boil. Add basil and blanch 20 seconds. Drain. Transfer leaves to processor and blend well. With machine running, add oil through feed tube and blend until smooth. Season with salt and pepper. Let stand 3 hours at room temperature.

Make-Ahead Factor

Both make-at-home versions of the basil olive oil can be made 3 days ahead and kept covered and refrigerated. Bring to room temperature before serving.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.