4 Aug 2016 No Cook Savoury
These cute guys are handy little numbers for kids parties, grown up gatherings or for lunch boxes or picnics. To stand them in glasses, water gels can be picked up from a hardware store (they are usually used in vases and can come in different colors). Add water to a small amount of gels as per pack instructions. Fill some glasses with the gels and stand the skewers upright in them (making sure the food doesn’t come into contact with the gels). This will give the effect of crushed ice without the melting!
Makes 10 sticks
Place the basil, lemon zest and juice, olive oil, capers and toasted pine nuts into a mini blender and blitz to give a rough dressing. Season and pour over the mozzarella balls, tossing to coat. Leave to marinade for at least an hour or overnight if possible.
Skewer the marinated mozzarella balls and cherry tomatoes alternatively onto the sticks, brushing over any extra marinade mixture left behind. These can be prepared up to two days in advance and kept refrigerated.
Photo © Cliona O’Flaherty
A large handful of fresh basil leaves
zest and juice of ½ lemon
3 tbsp olive oil
1 tbsp capers
25g pine nuts, toasted
500g baby mozzarella balls, drained
500g cherry tomatoes (red, yellow and orange if possible)
sea salt and freshly crushed black pepper
10 wooden skewers