Gluten-Free Italian Caprese Salad Skewers with Basil Pesto Dip
A flavorful italian snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Tree nuts (pine nuts)
Ingredients
- 16 cherry tomatoes, halved
- 8 oz fresh mozzarella cheese balls (ciliegine)
- Fresh basil leaves
- Balsamic glaze (optional)
- Sea salt and black pepper, to taste
- For Basil Pesto Dip:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts, toasted
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Assemble the Caprese skewers: Thread two cherry tomato halves, one fresh mozzarella ball, and a basil leaf onto each skewer. Repeat for all 8 skewers. Season with salt and pepper, if desired.
- In a food processor or blender, combine the ingredients for the Basil Pesto Dip. Blend until smooth. Taste and adjust seasoning as needed. Transfer to a serving bowl.
- Serve Caprese salad skewers alongside the Basil Pesto Dip, drizzle with balsamic glaze if desired.
Chef’s Insight
Use fresh, ripe cherry tomatoes and high-quality mozzarella for the best flavor and texture.
Notes
Use freshly picked basil for the best flavor and aroma.