Capri Salad Hor d'Oeuvres
1 Chunk (cube) of fresh mozzarella basil leaves 1 Cherry
tomato 1 Caper olive oil oregano
Wrap a cube of mozzarella with a basil leaf (or part of a
leaf) on three sides. Skewer through two of the leaf covered
sides with a toothpick. Add tomato and caper to toothpick
Sprinkle with olive oil and a small amount of oregano
Limit the amount of olive oil, or shift the hor d'oeuvers to
a fresh plate after adding the olive oil. You don't want the
hor d'oeuvers to drip when they are picked up by your guest.
Fresh mozzarella is the key. This is not the hard America
mozzarella. It should have been made in the last week at
most. Some grocers sell it stale and tasteless. An Italian
grocer or deli is a good bet for getting fresh mozzarella.
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