This is the ultimate, easy-to-eat-and-prepare party bite! And healthy too!
I found other versions of these online, but they all alternate a full tomato with a full mozzarella ball. I combine the two so that all the flavors pop in your mouth in each bite. I also use marinated mozzarella balls, which are more flavorful than the plain mozzarella balls (cieglini).
Gourmet Blends Traditional and Pomegranate Balsamic Vinegars are my absolute fav! They’re closer to a balsamic reduction in taste and consistency than a plain balsamic vinegar.
Mention OrnaBakes to get a discount!
If you don’t want to splurge on the Gourmet Blends vinegars, Trader Joe’s Balsamic Glaze is a delicious and more affordable option.
My mother-in-law recently brought me a beautiful basil plant, and now that’s the only way I buy basil. It stays fresh and smells great (though hubby does complain that it smells “green”) and seeing it inspires me to make dishes with fresh basil.
I usually keep my vinegars and olive oil in easy-pour bottles, but for this recipe I use plastic squeeze bottles to control the drizzle.
Honey tomatoes are sweet and delicious and the beautiful yellow adds color to the dish. If you can’t find them just use all grape or cherry tomatoes.
Make Ahead Tips
Wash and dry tomatoes and put back in plastic container lined with a paper towel; saves you from cleaning another bowl.
Do not refrigerate your tomatoes! Slice just before assembling and serving.
The mozzarella balls can be sliced the day before.
Don’t forget to taste your food to check seasoning before putting it out! (QC = Quality Control)
- 12 honey tomatoes (Trader Joe's, Costco)
- 12 grape or cherry tomatoes
- marinated mozzarella balls (Trader Joe's, Costco)
- 24 small fresh basil leaves, or 12 medium leaves, halved
- Gourmet Blends Pomegranate Balsamic Vinegar (See Fav Food Find) or Trader Joe's Balsamic Glaze
- good olive oil
- table salt
- freshly cracked black pepper
- shredded iceberg lettuce for serving, optional
- fancy wooden toothpicks
- Drain mozzarella balls in a colander; slice in half, across the width, with a sharp knife.
- Slice all tomatoes in half across the equator.
- Pair one tomato half with one cheese half and stick toothpick through the middle, cheese side first.
- Follow with a folded basil leaf.
- Repeat with another tomato and cheese ball, cheese side first.
- Lay them down on a round plate with the top end of the toothpick on the outer edge of the plate, so when you drizzle you don't get it over the part guests will hold.
- Sprinkle with salt and pepper.
- Drizzle all over with balsamic glaze and olive oil, avoiding the top end of the toothpick.
- Lay sticks on serving plate covered with shredded lettuce.