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Tuesday, May 12, 2009

Caprese Salad Skewers With Basil Vinaigrette

Insalata Caprese Skewers with Cherry Tomatoes, Mozzarella Balls and Fresh Basil are a great crowd pleaser!

You can serve this slightly grilled just to get the grill marks or just serve cold.

  • 8 Bamboo Skewers
  • 24 Cherry Tomatoes
  • 24 mozzarella Balls (small or cherry size)
  • Fresh Basil
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • 1/2 C Basil Vinaigrette (recipe below)

Preheat grill.

Soak skewers in water for about 30 minutes to prevent them from burning.

Alternately skewer one cherry tomato, one mozzarella ball and two fresh basil leaves (using three of each per skewer).

Lay skewers on a sheet and drizzle lightly with olive oil so both sides are coated. Season with salt and pepper.

Place the skewers on the heated grill turning to prevent the cheese from melting just long enough to get some grill marks about 2 to 3 minutes.

Place on serving tray and drizzle with the Basil Vinaigrette.

Basil Vinaigrette:

  • 1 C Fresh Basil, packed full
  • 2 tablespoons lemon juice
  • 1 teaspoon Sherry Wine Vinegar (or Red Wine Vinegar is fine too)
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 1/2 C Extra Virgin Olive Oil
  • Salt & Pepper
Clean and de-stem the fresh basil.

In a food processor place the basil, lemon juice, vinegar and Grey Poupon dijon mustard, add a pinch of salt and pepper. Pulse until the basil is chopped well. Slowly drizzle in the olive oil while continuing to pulse.

Serves 4


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