I am planning on having some people over this weekend which both excites me and terrifies me at the same time. Now normally having people over wouldn’t have me in a tizzy – in fact it would be the opposite – I would be excited to prepare the menu, cook, and entertain. I love it….when it’s people I know well and/or friends who likely use their stove for storage and appreciate anything. But this weekend is a little different – there will definitely be faces I haven’t seen before. So I am not doing something I never thought I would and testing some recipes before the weekend. Usually I am more in the spirit of just winging it, crossing my fingers, and hoping for the best, but this weekend calls for more So here is one of the recipes I tried and liked- a simple, easy to make Caprese appetizer. the trick is marinating the mozzerella and tomatoes before placing on the skewers. I am also making some with prosciutto in the middle and using grilled peaches instead of tomato for some others, but those all disappeared before I had a chance to take a picture.
Servings: 60 skewers
Serving Size: 1 skewer
Nutritional Info: 37.5 calories, 2.9g of fat, .3g carbohydrates, .1g dietary fiber, 2.5g of protein * 1 P+
Ingredients
- 3 cups grape tomatoes, different colors work great if you can find them
- 3 (8-oz.) containers fresh small mozzarella cheese balls
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- black pepper
- 1 clove minced garlic
- 6 tablespoons chopped fresh basil
- 1/4 cup onion, chopped
Instructions
- In a non-reactive bowl combine the balsamic vinegar, olive oil, salt, pepper, garlic, basil, and onion. Add the mozzarella and tomatoes and refrigerate for about one hour.
- When ready to assemble, place one whole tomato on the bottom then a ball of cheese, and either another full tomato or 1/2 tomato.
- If desired drizzle with leftover marinade. Taste and season with salt and pepper if needed.
Looking for more appetizer ideas? Check out these oldies but goodies
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What is a non-reactive bowl? Metal or plastic?
It is basically any bowl that won’t react with acid – stainless steel, glass, enamel, glazed ceramic, and plastic all work. Some metal bowls made with aluminum for example can react with highly acidic foods and give them a weird taste.