Caprese skewers with balsamic glaze
Caprese skewers with balsamic glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
For the Skewers
- 1 pint cherry tomatoes, halved
- 4 ounces fresh mozzarella balls, (ciliegine or bocconcini), drained
- 24 fresh basil leaves, large
- 2 tablespoons Graza Drizzle olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- 1
To make the balsamic glaze, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat.
⏱️ 2 min - 2
Reduce the heat to low and continue to simmer gently for 8 to 10 minutes, or until the glaze has thickened and reduced by about half. It should coat the back of a spoon. Remove from heat and let cool completely. The glaze will thicken further as it cools.
⏱️ 10 min - 3
While the glaze cools, prepare the skewer ingredients. If using larger mozzarella balls, cut them into bite-sized pieces comparable to the halved cherry tomatoes. Ensure all basil leaves are washed and patted dry.
⏱️ 5 min - 4
Assemble the Caprese skewers. Thread one piece of halved cherry tomato, followed by one mozzarella ball, and then one fresh basil leaf onto each skewer. Repeat this pattern two more times per skewer, ending with a tomato. You should have 4 skewers, each with 3 pieces of each ingredient.
⏱️ 7 min - 5
Arrange the assembled skewers on a serving platter. Drizzle generously with the cooled balsamic glaze and the Graza Drizzle olive oil. Season evenly with kosher salt and freshly ground black pepper.
⏱️ 3 min - 6
Serve immediately as a fresh and vibrant appetizer.
Kitchen Tools
Nutrition Facts (per serving)
Caprese skewers with balsamic glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
For the Skewers
- 1 pint cherry tomatoes, halved
- 4 ounces fresh mozzarella balls, (ciliegine or bocconcini), drained
- 24 fresh basil leaves, large
- 2 tablespoons Graza Drizzle olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- 1
To make the balsamic glaze, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat.
⏱️ 2 min - 2
Reduce the heat to low and continue to simmer gently for 8 to 10 minutes, or until the glaze has thickened and reduced by about half. It should coat the back of a spoon. Remove from heat and let cool completely. The glaze will thicken further as it cools.
⏱️ 10 min - 3
While the glaze cools, prepare the skewer ingredients. If using larger mozzarella balls, cut them into bite-sized pieces comparable to the halved cherry tomatoes. Ensure all basil leaves are washed and patted dry.
⏱️ 5 min - 4
Assemble the Caprese skewers. Thread one piece of halved cherry tomato, followed by one mozzarella ball, and then one fresh basil leaf onto each skewer. Repeat this pattern two more times per skewer, ending with a tomato. You should have 4 skewers, each with 3 pieces of each ingredient.
⏱️ 7 min - 5
Arrange the assembled skewers on a serving platter. Drizzle generously with the cooled balsamic glaze and the Graza Drizzle olive oil. Season evenly with kosher salt and freshly ground black pepper.
⏱️ 3 min - 6
Serve immediately as a fresh and vibrant appetizer.