Tuesday, April 19, 2011

Caprese Skewers

Last Saturday night I had a much-overdue girls night. We cooked dinner, drank white wine, and talked (alot). I served these caprese skewers as an appetizer and they went over really well. I've also seen them served in the catering industry at weddings and corporate events alike. They're tasty, elegant, super easy to make, and appropriate in pretty much any situation. 
Caprese Skewers
By Alexandra Rogers

40 grape tomatoes, washed and dried
40 fresh mozzarella balls (bocconcini mozzarella)
1 package of fresh basil
1/2 cup balsamic vinegar
20 bamboo skewers

Cut bamboo skewers in half and discard bottom half. You should have 20 3-4" skewers (with pointy tips) remaining. Set aside.

Pour balsamic vinegar into a small saucepan and set on medium-medium-high heat. Simmer for approximately 5-6 minutes, or until liquid has reduced to half. The liquid should coat the back of a spoon and stick, instead of sliding off like balsamic vinegar straight out of the bottle would. Set aside.

On each skewer, alternate 1 bocconcini mozzarella ball, 1/2 leaf of basil, 1 grape tomato, 1/2 leaf of basil, 1 bocconcini mozzarella ball, 1/2 leaf of basil, 1 grape tomato. Feel free to change up the order, but be sure that each bite will have basil, tomato and mozzarella in it. 

Place finished skewers on serving dish or parchment paper and drizzle evenly with reduced balsamic vinegar. 

Makes 20 caprese skewers.

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