Sun-Dried or Heirloom Tomato Kebabs
24 oil-packed sun dried tomato halves, drained, oil reserved
Alternatively, use halves organic heirloom tomatoes
24 medium basil leaves
24 small fresh mozzarella balls packed in water, drained
Salt and freshly ground black pepper
Special Equipment: 12 (8-inch) wooden skewers
Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers, and or balsamic syrup. Sprinkle with flake sea salt and pepper, and serve.
Tuesday, December 21, 2010
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