When I cater events in D.C., these little bites disappear faster than injera at Sunday dinner. There's something about that combination of creamy mozzarella, peppery greens, and sweet tomatoes that works for any gathering — whether it's cocktails before an Ethiopian feast or a simple mezze spread. The key is letting the cheese really soak up those herbs.
Whisk together olive oil, balsamic vinegar, and dried basil in a medium bowl until well combined.
Add the bocconcini to the marinade and toss gently to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Remove cheese from marinade and let excess oil drip off. Wrap each bocconcini ball with a piece of arugula.
Place each wrapped cheese on top of a cherry tomato half and secure with a toothpick. Arrange on a platter and serve immediately. (These are best assembled just before serving to keep the arugula fresh and the tomatoes from getting soggy.)
Save this recipe to your collection
Sign up free
Comments