Last weekend, Mike and I added a new appetizer to our arsenal. We made delicious caprese salad skewers (recipe from Iowa Girl Eats) and they were a hit, even with the youngest of palates—Mike’s 3-year-old second cousin kept gobbling them up; it was very adorable. Plus, they’re really easy to make and super yummy, two things I demand of nearly every recipe I make.
- Mini mozzarella balls (or a hunk of fresh mozzarella, cubed)
- Fresh basil leaves
- Cherry or grape tomatoes
- 1 cup of balsamic vinaigrette
1. Cut tomatoes in half. Skewer a mini-mozzarella ball, followed by a basil leaf (tear into pieces to make them more bite-size), and then half of a tomato.
2. Pour balsamic vinaigrette into saucepan and simmer for 10 minutes. Let it cool down and drizzle over the skewers. Season with a bit of salt and pepper.
Tip: If you’re traveling somewhere to serve these (like we were), I recommend pouring the heated-and-cooled-down vinaigrette into a tupperware container and drizzling over the skewers once you’re at your final destination.