1 lb (grape or cherry) tomatoes
1-2 bunches of basil
1 lb bocconcini (small mozzarella balls)
Extra virgin olive oil to taste
Sea salt to taste
- When making your skewer, start and end with a tomato.
- Leave at least 1 1/2 inches of room on both ends of the skewer.
- On your skewer, alternate the tomatoes with a bocconcini wrapped in a basil leaf.
- Once all of your skewers are full and set on a serving plate, lightly drizzle with olive oil and sprinkle with salt.
Justina Blakeney is a designer and artist, and author of The New York Times best-selling book The New Bohemians. With a passion for color, pattern and plants, Justina and her design blog, the Jungalow®, have quickly become the go-to sources for bohemian design inspiration. For Justina, decorating is about feeling free, having fun and getting a little bit wild.