• 1 head of Iceburg lettuce
• Large Toothpicks
• Cherry Tomatoes
• Fresh Basil
• Olive Oil
• Dried Oregano
• Balsamic Vinegar
1.) Drain the excess water from Calabro Ciliegine
2.) In a separate bowl add a few drops of balsamic vinegar (either white or dark) and about 1/4 cup of olive oil. (This will vary depending on how much fresh mozzarella you are using).
3.) Whisk the vinegar/olive oil together, add the Calabro fresh mozzarella, mix gently.
4.) Season with salt, pepper, dried oregano, fresh basil to taste.
5.) Cut the bottom of the lettuce off so it rests flat on your serving plate and remove any loose outer leaves.6.) Thread toothpicks with mozzarella and cherry tomatoes. (If tomatoes are large, cut horizontally) Start at bottom of lettuce and insert skewers until the head of lettuce is full.