SERVES 8
MAKES 24 skewers
TOTAL TIME: 30 minutes
You will need about 24 sturdy wooden toothpicks for this recipe; avoid using very thin, flimsy toothpicks here. Placing a halved 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. Once assembled, skewers can be held at room temperature for up to 4 hours.
|
¼ |
teaspoon grated lemon zest plus ½ tablespoon juice |
|
1 |
small garlic clove, minced |
|
¼ |
teaspoon Dijon mustard |
|
¼ |
teaspoon honey |
|
⅛ |
teaspoon fennel seeds, chopped |
|
⅛ |
teaspoon salt |
|
⅛ |
teaspoon pepper |
|
3 |
tablespoons extra-virgin olive oil |
|
½ |
pound grape tomatoes, halved |
|
½ |
cup pitted kalamata olives |
|
½ |
cup fresh basil leaves |
1. Whisk lemon zest, lemon juice, garlic, mustard, honey, fennel, salt, and pepper together in large bowl. Whisking constantly, drizzle in oil. Gently stir in tomatoes and olives.
2. Skewer ingredients onto toothpicks in this order: tomato half, olive, basil leaf (folded if large), and tomato half with flat side facing down. Stand skewers upright on serving platter, drizzle with some of remaining dressing, and serve.
VARIATION
TOMATO, MOZZARELLA, AND BASIL SKEWERS
Substitute 6 ounces fresh mozzarella, cut into ½-inch cubes, for olives.