Espetadinhas tomato and Mozzarella

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  • Fresh basil leaves: 2 hands full
  • Capers, drained: 2 Teaspoons
  • Dijon mustard: 1/2 Teaspoon
  • Balsamic vinegar: 1 1/2 Teaspoon
  • Olive oil: 4 Tablespoons
  • Cheese Mozzarella drained: 115 g
  • Tomatoes-cherries: 20
  • Pepper:


To make the vinaigrette, place the basil leaves, capers, olive oil and vinegar in a mortar, season with black pepper and whisk until soft. Pass the folder to a cup and, if you are to prepare it in advance, put it in the fridge at the time of serving.

Cut the Mozzarella in 20 cubes. Get 20 sticks cocktail, each with a cube of cheese, and tomato-cherry. Arrange the espetadinhas on a serving platter and serve with the vinaigrette.

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