It’s Foodie Friday! It’s been really, really hot lately. I don’t like the heat, but I do like that it means home-grown veggies – especially fresh tomatoes. This year, we’ve also planted an herb garden, so we’ve had fresh veggies and fresh herbs!

In my mind, one of the best combinations of fresh herbs and veggies is basil and tomato. It’s just the perfect blend. Add a little salt, some olive oil, fresh mozzarella, and a touch of balsamic vinegar, then you get one of my favorite summer treats: caprese.

If you’ve never had a caprese salad, you have to try it. It’s so delicious and super easy to make. By using cherry tomatoes, mozzarella pearls, and toothpicks, this recipe makes a fantastic finger-food. Plus they look gorgeous! Top them with a little olive oil and a balsamic reduction just before serving, and you’ve got an impressive appetizer.

Need a finger-food at the last minute? These skewers are perfect! They’re super simple, super quick, and super easy. You’ll have it whipped up in no time, and the best part is: it’ll look like you spent hours.

Now, how about that?

Caprese Skewers

Ingredients

  • 1 pint cherry tomatoes
  • 8oz fresh mozzarella pearls
  • fresh basil leaves
  • 2 tbsp balsamic reduction (recipe below)
  • 2 tbsp olive oil
  • salt and pepper, to taste.
  • elegant toothpicks

1. Wash tomatoes and basil.
2. Place tomatoes, basil, and mozzarella on toothpicks.
3. Place prepped skewers on tray or other serving dish. Add salt and pepper to taste – you really just want about a dash of each.
4. Just before serving, drizzle with olive oil and balsamic reduction.

Directions

Balsamic Vinegar

Ingredients

  • 1 cup balsamic vinegar

1. In small saucepan, bring vinegar to a low boil.
2. Let simmer until reduction can coat the back of a spoon (about 15 minutes).
3. Let cool. Note: the reduction will thicken as it cools.

Directions

Notes:

  • Instead of the balsamic reduction, you can just use straight balsamic vinegar, or even omit that altogether. But I highly recommend the reduction. It’s sooo good.
  • If you have big basil leave (which I did), you can tear them in half. You don’t want to be overpowered with basil!
  • I also found that if you folded the leaves in half, they stay on the toothpicks better.
  • You can also use marinated mozzarella pearls for an extra bit of flavor.

Posted by:cecilylusk

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