Inspiration: When we stay in on a Friday or a Saturday night, we always like to make our dinner a fun meal, and crab legs are one of our favorite meals for those occasions. Recently we spread the coffee table with a big pile of crab legs, dishes of butter, piles of napkins, and a big bowl for shells. We popped in Dexter and spent a couple of hours watching one of our favorite shows and eating one of our favorite foods. Blissful. And though a big plate of crab legs can make a meal of their own, I usually like to serve a little something extra, and I always make it something that you can eat with your hands. It’s far too much of a pain and a messy hassle to bother with a fork while you’re eating crab legs!
What We Loved: I’ve actually made these little bites several times, and they’re one of our favorite little appetizers. All of the flavors of caprese (the absolute definition of spring and summer and everything sunshine to me) in a handy little snack. Fresh tomatoes, bright basil, and creamy mozzarella, all topped with rich olive oil, balsamic, and salt and pepper. What a perfect and fresh little snack.
Helpful Hints: I used relatively big cherry tomatoes this time around, and they were a little too big to eat quite as easily. I would recommend using smaller grape tomatoes.
Source: Not taken from one real place…..spotted in many, many places around the web
All amounts are as desired:
Cherry or grape tomatoes
Mozzarella cheese balls (bocconcini)
Extra virgin olive oil
Kosher salt and black pepper
1. Thread a tomato onto a toothpick or small skewer, followed by a small, folded piece of basil and a mozzarella ball. Repeat as desired.
2. Drizzle the skewers with olive oil and balsamic vinegar. Sprinkle to taste with Kosher salt and pepper.