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Caprese Skewers with Creamy Pesto Dip

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Are you planning to watch the Grammy Awards this weekend? If you’re like me, I always like something to nibble on when I’m watching an award show or special event. There’s just something so satisfying about eating different, small plates of foods that I love, too. Dave and I often have tapas for dinner instead of a full meal.

These portable caprese skewers couldn’t be easier, or faster, to make. You can make as many or as few of these skewers as you’d like, and serve them with the creamy pesto dip that can be made in advance. I’ve made these for parties in the past, as well as “just because”.

I like to assemble them on these toothpicks, which are made of bamboo and look like little forks, but you can use a different style. (The wooden toothpicks with the frilly, colored cellophane tops that you’ve probably seen used for sandwiches are easy to find in most grocery stores.)

If you’re having a small get-together, or want to skip placing a take-out order but also need something more substantial to have as a dinner, here are other ideas that would go well with these caprese skewers for a fuller spread of Mediterranean-style tapas.

Caprese Skewers with Creamy Pesto Dip
Ingredients
  • 1 cup good quality basil pesto from a jar or homemade
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • 2 cups mozzarella balls ("bocconcini") from the olive bar at most grocery stores, or use a large, 16 oz ball of fresh mozzarella
  • 1 pint cherry or grape tomatoes
  • Fresh basil leaves washed and dried
Instructions
  1. To make the dip: combine pesto, sour cream, and mayonnaise in a small bowl. Add salt and pepper to taste. Cover and chill until ready to serve.

  2. To make caprese skewers: if using a large fresh mozzarella ball instead of the bocconcini, cut the mozzarella into large cubes, about 1/2 inch in size. On a small bamboo fork skewer or toothpick, add a cherry tomato, piece of fresh torn basil, a bocconcini or piece of mozzarella, another piece of fresh torn basil, and a final cherry tomato. Repeat until you have about a dozen skewers or run out of ingredients. Arrange with dip on a platter and serve.

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