Caprese on Rosemary Skewer
Want a quick, simple and delicious appetizer for your next cookout? You will love this one. There's just something about tomato and mozzarella cheese drizzled with olive oil, but this time I wanted something that would create a flavor explosion in your mouth. So I put together this simple little Caprese platter for my guests at my last barbecue and then I sat back and watched how quickly they emptied the tray!
Instead of just cheese and tomatoes and olive oil with basil, I wanted to add a new twist. I decided to double the explosion of flavors with mozzarella balls marinated in olive oil and some grape tomatoes that would pop in your mouth. But instead of basil, this time, I skewered them on rosemary twigs and then I drizzled the whole thing with a wonderful glaze I made with balsamic vinegar. This went over big and it made a wonderful presentation. The glaze added the perfect touch!
Caprese on Rosemary Skewers
1 cup balsamic Vinegar
2 tablespoons brown sugar
16 small round mozzarella balls
1/2 cup extra virgin olive oil with garlic
1/2 teaspoon red pepper flakes
salt and pepper, to taste
16 rosemary twigs
16 grape or cherry tomatoes
Combine the vinegar and sugar in a small saucepan. Cook over low heat for about 4 minutes or until sugar has completely dissolved and then bring mixture to a full boil.
Next, reduce the heat to medium and simmer until liquid has reduced by one-third and is just slightly thick. It will continue to thicken as it cools. Refrigerate for 1-2 hours (or longer if needed).
Add mozzarella balls to a small bowl. Pour in garlic olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.
Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve.
When you are ready to serve, drizzle your balsamic glaze over your platter and enjoy!
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