CAPRESE KABOBS |
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36 pieces
1 PINT GRAPE TOMATOES, halved
16 OZ MOZZARELLA CHEESE BALLS, (little cherry size) drained
2 T OLIVE OIL
¼ C BALSAMIC VINEGAR
¼ C SUGAR
¼ C BASIL, finely chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Skewer a tomato half, then a mozzarella ball on a wooden pick. Continue until all of the tomatoes and mozzarella cheese balls have been used. Combine balsamic vinegar and sugar in a small saucepan and set over high heat and bring to a boil. Boil for one minute or until mixture begins to thicken slightly. Cool. Place skewers on a platter and drizzle with olive oil and balsamic syrup. Sprinkle with salt and pepper and fresh basil.
1 PINT GRAPE TOMATOES, halved
16 OZ MOZZARELLA CHEESE BALLS, (little cherry size) drained
2 T OLIVE OIL
¼ C BALSAMIC VINEGAR
¼ C SUGAR
¼ C BASIL, finely chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Skewer a tomato half, then a mozzarella ball on a wooden pick. Continue until all of the tomatoes and mozzarella cheese balls have been used. Combine balsamic vinegar and sugar in a small saucepan and set over high heat and bring to a boil. Boil for one minute or until mixture begins to thicken slightly. Cool. Place skewers on a platter and drizzle with olive oil and balsamic syrup. Sprinkle with salt and pepper and fresh basil.
