I picked my first ripe tomatoes from the garden yesterday. That means it’s almost time for Caprese salads, one of my favorite dishes ever: fresh mozzarella, basil, olive oil, and ripe (must be ripe!) tomatoes.
Here’s a way to serve Caprese salads to your guests as an appetizer: hollow out cherry or grape tomatoes, put the cheese inside, and stick on a toothpick, making a “Caprese pop.”
Here’s a post on how to do it.
To serve, you can put them on a plate, or put them in a glass, like so:
