Neat idea... We do the caprese salads on a stick, but with several layers. A lot of times guests only eat the first layer, this is cool bc it's one bite.
12 basil leaves
12 cherry tomatoes
12 small fresh mozzarella balls (ciliegine)
6 sun-dried tomatoes, sliced in half
extra virgin olive oil
Pierce a basil leaf, cherry tomato, sun-dried tomato half, and a mozzarella ball with a toothpick (arrange in whatever order floats your little boat). Repeat until you have 12 Caprese sticks. Drizzle olive oil and sprinkle sea salt over the Caprese sticks. Serves 4.