I know, technically this isn’t cooking. It’s more like arranging of food.
This dish came to be, due to the abundance of basil in my herb garden. The caterpillars were having a feast on my basil plant this spring, so I figured I’d fight back and use up some of it.
The beautiful cherry tomatoes are from a friend’s garden. She had tomatoes overgrowing and was more than happy to share with me. And being the good friend, I took them.
I love how even in their food, Italians are so patriotic. Can’t you see the Italian flag colors in this dish?
This is a great appetizer or salad. It’s refreshing and just tastes like a spring garden. All it needs is a little olive oil and balsamic vinegar to bring out the richness and tang of the fresh ingredients.
The presentation is the most fun for me. I like how the bocconcini (mini mozzarella balls) and tomatoes are the same size and just lends itself to be skewered. Either that or you end up chasing these round little things around the plate with your fork. I figure I’d be kind to my guests and make it easy on them. I try to be a good host, you know!