Strawberry appetizers are fun and delicious! When you add lemon, basil and mozzarella to strawberries, you get a beautiful masterpiece. Strawberry Caprese with Lemon and Basil is the essence of summer -- on a toothpick.
4ouncesfresh mozzarella cheese,drained and cut into 2 dozen cubes
1dozenmedium to large-sized fresh strawberries,washed and dried, stems removed
freshly ground black pepper
In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil and salt.
Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
While the cheese is marinating, cut the strawberries, horizontally, into ¼ to ½-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!)
Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)
To thinly slice the basil, pile the leaves on top of each other to form a stack. Roll them up tightly, lengthwise, and then horizontally, cut this roll into thin slices. (This cut is called a chiffonade.)
Keywords summer dinner party, party food
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