My sister Kirsten gave me this little idea. I am so glad she did because I thoroughly enjoyed these. I found I preferred them to be almost room temperature though and not cold – when they were fresh out of the fridge I felt like the mozzarella flavor got a little lost. But other than that, mmmmmmmmm…….. and you want LOTS of the balsamic drizzle, trust me 🙂
Ingredients
(makes 30 skewers)
30 extra long toothpicks
15 cherry tomatoes, cut in half
16oz fresh mozzarella, cut into 1″ chunks
30 fresh basil leaves
12oz balsamic vinegar
1/4 cup brown sugar
Preparation Instructions
First make the drizzle since it takes a little while. So all you have to do is dump the vinegar into a small saucepan and bring to a boil. Add the sugar and simmer until reduced down to about 1/4 of what you had to start with – it should be just starting to thicken and look a little syrupy. Remove from heat and allow to cool to room temperature, at which point it will have thickened and turned into a rich, thick syrup.
Then assemble the skewers, pretty easy, just put the tomato half on first, then depending on the size of the basil leaves you can fold them in half or leave them unfolded if they are small, stick one of those on. Then a piece of mozzarella and set aside, repeat with remaining ingredients. Once they are all assembled place them on a serving platter and liberally drizzle with the balsamic.
Serve immediately.
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