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Aug 7, 2014

Go Caprese Skewers

The weather here in St. Louis has been kind of unusual the past few summers, either too hot or too wet, and we haven't had much luck growing tomatoes in our garden. But this year apparently is the Goldilocks year, and our tomato plant is going crazy, which inspired me to go caprese and create these skewers for a recent barbecue. This recipe doesn't really deviate much from a traditional caprese salad, but I feel like putting food on skewers instantly makes it seem much more festive. Give it a try!

Caprese Skewers

Plum or cherry tomatoes (I used 4 plum tomatoes, cut into 8ths)
1/2 Cup basil leaves
16 oz Mozzarella ciliegine (cherry size)
1/4 Cup balsamic vinegar
1/2 Cup extra virgin olive oil
1/2 Teaspoon of sea salt
Fresh cracked pepper to taste


Thread tomatoes, basil leaves, and mozzarella onto wooden skewers, repeating the pattern four times per skewer. Create a vinaigrette with the vinegar, olive oil, salt and pepper using your preferred method. I like to shake mine up in a small jar. Drizzle vinaigrette over skewers just before serving.

If you want to kick the flavor up a few notches (and you aren't afraid of a stinky house), these would also be great with a balsamic vinegar reduction in place of the vinaigrette. Either way, this is a really easy make-ahead appetizer or side dish.

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