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Deconstructed Caprese

By Katie Sullivan Morford

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(2)

Image may contain Plant Food Radish and Vegetable
Deconstructed CapreseJennifer Martiné

The deconstructed caprese is a sandwich on a skewer, featuring crusty bread, mozzarella cheese, tomatoes, and basil. While it looks sort of fussy, it’s actually a snap to pull together and it has a colorful presentation that looks quite smashing in a lunch box. Small mozzarella balls, also known as bocconcini, measure about an inch across and are sold in the specialty cheese section of many supermarkets. Pack the skewers with a little side of olive oil and balsamic vinegar for lunchtime dipping. For bigger appetites, increase the recipe by 50 percent, which will make three skewers instead of two.

MAKE-AHEAD NOTES:

Can be made a day ahead and stored in the refrigerator.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

6 cherry tomatoes
2 large basil leaves, torn in half
4 small mozzarella balls (bocconcini)
Four 1-inch cubes herbed focaccia bread or crusty Italian bread

Special equipment

Two 10-inch wooden skewers

Preparation

  1. Step 1

    1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.

    Step 2

    2. Pack the skewers in a container or wrap them gently in aluminum foil.

Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
TagsSandwichItalian AmericanItalianEuropeanCherry TomatoTomatoVegetableMozzarellaCheeseDairyBasilHerbs & SpicesMainStarterLunchDinnerNut FreeVegetarianMake Ahead5 Ingredients or FewerQuickEasyNo-CookCookbooks

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