4 small mozzarella balls (bocconcini), or 50g (2oz) fresh mozzarella cut into 8 cubes approx 1cm (1/2in) each<br />
6 cherry tomatoes, halved<br />
8 small basil leaves (optional)<br />
a little salt and pepper to season<br />
4 skewers<br />
Balsamic dip, to serve (optional)<br />
4 cocktail sticks / small skewers1 tbsp olive oil<br />
1 tsp balsamic vinegar<br />
1/2 tsp honey (or to taste)<p><strong>Tomato & Mozzarella</strong></p>
<p>Insalata Caprese is one of my favourites and the mild flavour of mozzarella combined with sweet cherry tomatoes often makes it a winner with children too. If making these for a lunchbox then it is best to scrape the seeds out of the halved cherry tomatoes (use the tip of a sharp knife) to prevent the skewers becoming too soggy when standing.</p>
<p><strong>Ingredients</strong></p>
<ul>
<li>4 small mozzarella balls (bocconcini), or 50g (2oz) fresh mozzarella cut into 8 cubes approx 1cm (1/2in) each</li>
<li>6 cherry tomatoes, halved</li>
<li>8 small basil leaves (optional)</li>
<li>Salt and pepper to season</li>
<li>4 skewers</li>
</ul>
<p><strong>Balsamic dip, to serve (optional)</strong></p>
<p>Season the mozzarella with salt and pepper to taste. Thread a basil leaf onto each skewer (if using) then thread on half a tomato, a cube of mozzarella, half a tomato, a cube of mozzarella and a third tomato half. Finish with a basil leaf. This is nice served with my balsamic dip (see recipe below).</p>
<p>4 cocktail sticks / small skewers</p>
<p><strong>Balsamic dip</strong></p>
<p>Makes 2 portions</p>
<ul>
<li>1 tbsp olive oil</li>
<li>1 tsp balsamic vinegar</li>
<li>1/2 tsp honey (or to taste)</li>
</ul>
<p>Whisk the ingredients together and season to taste with salt and pepper. Serve in small bowls.</p>
<p><strong>Cheese & Pineapple</strong></p>
<p>Although this may be a bit of a retro 70’s combination it is still delicious. For a fun party presentation you can make smaller skewers using cocktail sticks and stick them into the skin of a halved grapefruit to look like a hedgehog.</p>
<ul>
<li>55g (2oz) mild cheddar or red Leicester, cut into 12 cubes approx 1 1/2 cm each</li>
<li>6 cubes pineapple from a can, drained and cut in half</li>
<li>4 skewers</li>
<li>2 cherry tomatoes, halved (optional)</li>
</ul>
<p>Thread alternating cubes of cheese and pineapple onto the skewer – using 3 cubes of cheese and 3 cubes of pineapple per skewer. Finish with a halved cherry tomato, if using.</p>
<p>4 cocktail sticks / small skewers</p>
<p><strong>Proscuitto & Melon</strong></p>
<p>For the lollipop I folded the ham in half so that you could see some of the melon when the ham was wrapped around</p>
<ul>
<li>1/4 galia or canteloupe melon, deseeded and rind removed</li>
<li>4 slices proscuitto or Parma ham (or 4 slices/40g wafer thin ham)</li>
<li>8 cocktail sticks</li>
<li>Balsamic dip to serve</li>
</ul>
<p>Cut 8 wedges or cubes from the melon. Cut the proscuitto in half lengthways and slightly fold the long edges of each piece to give neat strips. Wrap one strip of prosciutto around a melon cube or wedge and thread on to a cocktail stick or skewer. Repeat with the remaining proscuitto and melon. Season to taste with pepper if you wish. This is nice served with my balsamic dip (see recipe above).</p>
<p>8 cocktail sticks / small skewers</p>
Salad Lollipops
Load skewers with your family’s favourite combos such as roast beef & gherkins or ham & Swiss cheese.
