Caprese Skewers | FAST RECIPE

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SERVES 8 TO 10

WHY THIS RECIPE WORKS To translate caprese salad into a festive appetizer, we used toothpicks to stand bite-size portions upright on a halved grape tomato pedestal. We found that a quick garlic-infused oil, which we made by mincing garlic into a paste and stirring it into fruity extra-virgin olive oil, boosted the flavor of our baby mozzarella balls and tomatoes, as did a bit of salt and pepper. Basil leaves, skewered onto our toothpicks whole, completed the caprese flavor profile and added a fresh touch. You will need about 30 sturdy wooden toothpicks for this recipe; avoid using very thin, flimsy toothpicks here. Placing a halved grape tomato, with its flat side facing down, on the bottom of the toothpick makes it easy to stand the skewers upright on a serving platter. You can use larger fresh mozzarella balls here, but they should be cut into ¾- to 1-inch pieces before marinating. See the Test Kitchen Tip that follows the recipe.

1	garlic clove
¼	cup extra-virgin olive oil
10	ounces grape tomatoes
8	ounces baby mozzarella balls
1	cup fresh basil leaves

1. Mince garlic into paste and combine with oil in small bowl. Halve tomatoes, toss with mozzarella and 2 tablespoons garlic oil, and season with salt and pepper.

2. Skewer tomatoes, mozzarella, and basil leaves in following order from top to bottom: tomato half, basil leaf (folded if large), mozzarella ball, and tomato half with flat side facing down. Stand skewers upright on serving platter. Just before serving, drizzle remaining 2 tablespoons garlic oil over skewers, season with salt and pepper, and serve.

TO MAKE AHEAD

Skewers can be assembled, covered, and refrigerated for up to 6 hours; bring to room temperature before drizzling with remaining garlic oil and serving.