AuthorSelina RoseCategorySnacksDifficultyBeginnerWash and cut grape tomatoes in half.
On a bamboo skewer, place basil leave, bocconcini ball, followed by a half grape tomato.
Arrange skewers on a plate and drizzle with olive oil and pesto/balsamic vinegar if desired.
Sprinkle with sea salt and ground pepper.
To increase the protein content of the skewers, thaw cooked shrimp to room temperature. In a bowl, mix with olive oil and basil pesto until they’re coated. Add them to the skewer.
Ingredients
Directions
Wash and cut grape tomatoes in half.
On a bamboo skewer, place basil leave, bocconcini ball, followed by a half grape tomato.
Arrange skewers on a plate and drizzle with olive oil and pesto/balsamic vinegar if desired.
Sprinkle with sea salt and ground pepper.
To increase the protein content of the skewers, thaw cooked shrimp to room temperature. In a bowl, mix with olive oil and basil pesto until they’re coated. Add them to the skewer.
