Caprese Skewers

During the week I share my catering process with a friend's wedding - quite a big deal with 200 guests and many entrees. I need at least one menu choice, simple, without cooking and continuation. The "recipe" Today was not just a perfect choice for the wedding, but thanks to all these loose attributes is also a lovely appetizer for smaller parties.

So, if you need a kitchen this summer, can I suggest this afternoon and caprese skewer mozzarella?

This is not an original idea (we have already played this one in Kitchen) and for good reason. The salad on tomato and mozzarella embodies summer life, Italian style and putting on a stick is simply an easy way to lots of fun. It also guarantees a perfect variety of basil tomato cheese. And if you want to continue claiming its virtues, it's also without gluten and vegetarian. Really an audience.

You can use any kind of spit or toothpick to make this nourished caprese skewers salad. I used these 4-inch bamboo pies of restaurants.

In the case of mozzarella I chose Cherry or mozzarella balls of cherry. Depending on the brand in your store, you can find some larger or smaller sizes, for example for different lines. I personally liked the mozzarella, which was about as big as the cherry tomatoes, so I tried to put them together.

I take an optional spraying plant Pesto, which puts it on. But mozzarella balls, like these are often in Marinette olive oil, pepper and herbs, and if you can get good stuff, just use marinated cheese and pesto jump to the end. 

I took a regret, then another and admired how simple and perfect these were caprese appetizers skewers. Tomato, basil and mozzarella on a stick. They are easy to do, easy to hold and easy to eat. It cannot be said that for most entrees, mixing and eating are both less pleasant. (Exactly why we serve big broccoli broccoli on vegetable trays? So we all can go with pieces of broccoli in the teeth?

Ingredients:

• 20 mousse (mozzarella balls)

• 1 cup of extra virgin olive oil

• 1 teaspoon of red chili

• Colored black oven and black pepper

• A 15 ounce glass plum preserves

• 1 cup of balsamic vinegar

• 20 fresh rosemary twigs

• 2 pints of tomatoes

Directions:

Put the nuts in a large bowl of olive oil, red peppers and a little salt and pepper. Protect with plastic film and marinate in the refrigerator for at least 1 hour.

Mask in plum with a balsam vinegar in a kitchen machine or blender until it is even. Pour the mixture into a medium pan and boil over medium heat. Turn the heat to bake and boil until the mixture is lowered by about half a few minutes. It must be thick enough, but keep in mind that it will thicken longer when it cools down. When it is cold pour it in a press bottle and cool.

Cut about 2 inches from leaves of rosemary branches. He eats a tomato followed by a piece on each. Arrange on a plate, cover and chill until it is ready to serve. Just before serving, squeeze the rain of balsamic plum.

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