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Dairy
Easy
30 Minutes
Diets 
A classic Caprese salad served in a creative fashion. It tastes out of this world. Yields 12 skewers.
12 cherry tomatoes, halved
1 (8-oz./225-g.) container marinated mozzarella balls
1/4 cup Gefen Olive Oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon salt
3 Ciabatta rolls or 1/2 loaf Italian bread, cut into 1-inch (2 and 1/2-centimeter) cubes
2 tablespoons grated Parmesan cheese
4 ounce (110-gram) cream cheese, softened
1 (6-oz./170-g.) container plain Greek yogurt
3/4 cup pesto sauce (homemade or store bought; see tip)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine the olive oil and spices in a nine- by 13-inch (20- by 30-centimeter) baking pan. Add bread cubes and toss to coat.
Bake for 10 minutes on the center rack of your oven. Remove from oven and sprinkle with Parmesan cheese. Bake an additional five minutes. Remove from oven and allow to cool.
Place all ingredients in a blender or blend with an immersion blender.
Drizzle some creamy pesto dressing on a plate. Place a crouton on a flat surface. Place a tomato half, cut side up, on top.
Next place a mozzarella ball on top and then add a second tomato half, cut side down. Stick a skewer through the center of the stack.
Place desired number of skewers on each plate and drizzle with more dressing.
Photography: Moishe Wulliger Food Styling: Renee Muller
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