Grilling season is well underway. These little skewers are always a big hit. I often serve them with asparagus wrapped in prosciutto.. they dynamic duo. Easy to prep the day before, just grill when ready.
Caprese Skewers
By Debrah Mosimann of Swiss WoodsIngredients:
- 4 bamboo skewers, soaked in water
- 12 good sized grape or cherry tomatoes
- 12 small Mozzarella balls (can use the marinated ones )
- 12 leaves fresh basil
- olive oil
- balsamic vinegar (optional)
Instructions:
Remove the skewers from the water and thread with a tomato, basil leaf, mozzarella ball, basil leaf, tomato, basil leaf.. using 3 tomatoes per skewer. Can be done a day ahead.
Brush with olive oil.
Flash grill these on a hot grill just when you are about ready to serve. They are finished when the tomatoes split but the mozzarella has not melted. I often put them on the top rack while grilling other things as they do not like the intense heat.
Serve immediately. Do not hold these warm on the grill or your mozzarella will melt off the skewer.
Serve drizzled with an aged balsamic vinegar (optional).