I’d already decided on the tabbouli and potato salad for the BBQ when I remembered the gorgeous combination of Caprese salad.
My brain immediately started ticking over and this canape kind of popped right into my thoughts. I love it when that happens!
The best thing is that you get just the right amount of each flavour and there’s no fighting over the last basil leaf on the plate.
The shot glasses I served the salads in are actually part of a Tequila set with a little bowl for the salt and a plate for the lime wedges.
I used the salt bowl for toothpicks and the plate to hand them around. Although I could have washed them and served Tequila later on! Maybe for my next dinner time BBQ…
Happy cooking, Christie
Mini Caprese Salads
serves 10 as canape (can be doubled infinitely)
10 baby bocconcini balls
10 cherry tomatoes
10 small basil leaves
10 shot glasses (optional, to serve)
Skewer each toothpick with a bocconcini ball, tomato and basil leaf. Place in a shot glass or lay out on a platter to serve.
WANT MORE CANAPES? Try one of these:
Witlof and smoked salmon canapes
Parma ham and manchego cheese parcels
Pear wrapped in proscuitto with warm balsamic dressing