- 3 sprigs fresh basil, stems removed
- 1 small watermelon, fruit removed with a melon baller
- 1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
- Trim basil leaves into small circles about 1 inch in diameter.
- Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
- Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.
04/30/2018
recipepes.com
Watermelon Caprese Appetizer, recipe
PT15M
PT1H
5
455 calories