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Cherry Tomato Caprese Skewers

Ingredients

  • 3 c (720 ml) Basil Pesto Sauce
  • 1¾ c (402 ml) Water
  • 9 lb (4.08 kg) Markon Cherry Tomatoes
  • 12 oz (360 ml) Extra Virgin Olive Oil
  • 2¾ oz (82.5 g) Tuscan Rub
  • 3 lb (1.36 kg) Fresh Bocconcini Mozzarella Cheese, sliced into 2-oz portions
  • 12 oz (360 g) Baby Arugula

Preparation

1] Place the pesto and water in a stainless-steel mixing bowl and whisk together. Place in a covered storage container and refrigerate until needed. 2] Place five tomatoes on each skewer. Place in a covered storage container and refrigerate until needed.

To prepare à la carte:
1] Place four skewers in a stainless-steel half-size hotel pan. Drizzle ½ oz (15 ml) of olive oil over the tomatoes. Shake pan to coat and season tomatoes with salt and pepper. Place the tomatoes on a heated char-grill or broiler. Cook until just warmed through, being careful not to overcook. 2] Place the skewers side by side on a warm serving plate. Sprinkle 1 tsp of Tuscan rub over the tomatoes. Place 2 oz (60 g) of cheese on the tomatoes. Place them under a heated salamander to melt the cheese. 3] Drizzle 1 Tbsp (15 ml) of pesto over the tomatoes. Mound ½ oz (15 g) of arugula on top of the tomato skewers and drizzle with 1 Tbsp (15 ml) of pesto.