So beautiful and so tasty — this recipe from Ree Drummond is true perfection. We cut fresh rosemary from the garden and stripped off the lower leaves to make skewers. (Why hadn’t I thought of this before?) Begin by marinating the mozzarella in olive oil and seasonings for an hour or so. We weren’t able to find bocconcini so we used the slightly smaller ciliegine mozzarella balls instead. Puree the plum preserves and balsamic vinegar together and then put on the stove to reduce by half. Thread the mozzarella and grape tomatoes on the rosemary skewers and drizzle with the plum balsamic mixture just before serving. A wonderful thing to take along to a party or to serve as an appetizer at any gathering.
CAPRESE SKEWERS WITH PLUM BALSAMIC DRIZZLE (Serves: 20)
- 20 bocconcini (mozzarella balls)
- 1 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- One 15-ounce jar plum preserves
- 1 cup balsamic vinegar
- 20 fresh rosemary sprigs
- 2 pints grape tomatoes
- Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
- In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate.
- Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle.
~ FoodNetwork/Recipes/ReeDrummond.com ~