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:
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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.
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Brush with olive oil.
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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.
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Serve immediately. Do not hold these warm on the grill or your mozzarella will melt off the skewer.
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Serve drizzled with an aged balsamic vinegar (optional).