I got a new
cookbook for my birthday. (Like I really needed another one, but this one is
really awesome!) It’s called “Tiny Party
Food” by Teri Lynn Fisher and Jenny Park.
There are some fun and very creative ideas in this book for party food –
and appetizers for any occasion. I’ve
made quite a few of the recipes so far – and have loved every one of them! So, here for your viewing (and hopefully
eating) pleasure, is the recipe for miniature caprese skewers. Delicious!
Ingredients:
24 small
cherry tomatoes
8 small
fresh mozzarella balls (I used Ciliegine from Trader Joe’s)
24 basil
leaves
24 cocktail
picks
2/3 cup good
quality balsamic vinegar
¼ cup light
brown sugar, packed
Directions:
Place the
balsamic vinegar and brown sugar in a small saucepan. Cook over low heat for about 45 minutes until
the mixture has reduced by about half and has thickened. It will continue to thicken as it cools.
Cut the
tomatoes in half and the mozzarella balls in thirds. Sandwich a slice of mozzarella and a basil
leaf in between two halves of tomato.
Secure with a cocktail pick.
Drizzle with
balsamic glaze and serve.
Note: You can make the glaze ahead of time and keep
in the fridge. However, the skewers
should be assembled right before serving to preserve freshness and ensure the
basil doesn’t wilt or turn brown.
