Caprese Skewers – An Easy Summer Appetizer

A couple weeks ago I was sort of under the weather, which translated to burrowing into our couch in a hoodie and craving things that are normally reserved for blustery winter evenings, like butternut squash and hot cocoa.  It was weird.

Not to mention that my under-the-weatherness resulted in an all-out omission of the Fourth of July in our house.  We just skipped it.  I think I ate soup.

Now that I’m recovered, I feel like I’m trying to catch up on summer.  It seems to have rolled in in all its glory while I was curled up on the couch. I’ve been a summer recipe pinning/blog-reading fiend, and invited friends over last night for a summery dinner.  We kicked things off with Watermelon and Mint Lemonade (some spiked with gin) and for the main event, a few salads, including the chickpeas that I cannot.stop.eating.

I loved the simplicity of the whole thing.  Everything was done the night before (we had to work on Wednesday, after all…Frank’s alarm went off at 4am on Wednesday morning – ouch).  But, these little bites of summer were so much fun that I would like to start every dinner with them.  Their memory nearly overshadowed the drizzly weather that confronted me when I went to the gym this morning.

Raindrops on the swimming pool

Hot weather, good friends, late nights.

Sounds like summer to me.  Just like tomatoes, basil and mozz.

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Caprese Skewers

 

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Prep time

20 mins

Total time

20 mins

 

Recipe type: Appetizer

Serves: 8-10

Ingredients

• 40 cherry tomatoes, cut in half (80 cherry tomatoes if using a very small variety)
• 20 fresh Italian basil leaves, torn or cut in half
• 1 ball fresh mozzarella, cut into 40 small cubes
• good quality balsamic vinegar, for serving
• *40 toothpicks

Instructions

1. To make the skewers, on each toothpick, skewer one half a cherry tomato, one half a leaf of Italian basil, and one cube fresh mozzarella, and finish it with another half a cherry tomato. Store in the refrigerator until ready to serve. Just before serving, drizzle with balsamic vinegar.

2.2.8

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