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Caprese Skewers, a Summertime Appetizer
Recently at the restaurant we’ve been catering a
number of events serving “finger-foods,” small appetizers and baked goods. Such
events are typically receptions with light, but colorful, nibbling foods to
accompany drinks. A very frequent dish right now, in addition to the inevitable
mini-sandwiches, is skewered fresh mozzarella, tomato and basil kebabs based on
Caprese “salad.” That’s the Italian classic
appetizer or starter course that’s usually served on a platter rather than
bamboo skewers.
As I am generally the one who prepares this particular
appetizer, I’ve developed a fairly simple method and refined it with practice.
The fresh mozzarella is easiest to work with if it’s the small balls called
“ciliegine,” meaning “cherries.” But blocks can be cut into half-inch cubes, as
well. And small “grape” tomatoes are easiest too. But sometimes they are large
enough to need cutting in half. Short (4-5-inch) bamboo skewers work well, and
do not need soaking before using.
For the basil I generally mince up fresh leaves very
finely on a cutting board and mix them with a little salt, pepper and olive oil
for marinating the mozzarella. Depending on the amount of basil, the specks on
the mozzarella will be lighter or greener, but the basil flavor penetrates the
mozzarella, even if the surface doesn’t look really green. I used to use small
pieces of basil leaf skewered between the tomato and cheese, but I think the
basil-marinated cheese works best.
Several of our recent catering customers, when
returning the platters, have told me how much the guests liked our Caprese
skewers.
Here’s a recipe based on 8-ounces of fresh mozzarella,
that will make enough appetizer skewers for 6-8 people. For bigger groups,
multiply the recipe. Allow 2 skewers, or more, for each diner. The skewers can
be assembled up to several hours before they’re served. Store them refrigerated
and covered with plastic wrap until needed.
10-12 fresh basil leaves, medium-large
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil
8 ounces
“cherry” sized (“ciliegne”) fresh mozzarella balls, or 8 ounces of a
block
8 ounces small grape tomatoes
4-5 inch bamboo skewers
On a cutting board and using a large knife, very
finely mince the basil leaves. Transfer to a bowl and add the salt, pepper and
olive oil. Drain the mozzarella balls or cut the block or log into 1/2-inch
pieces. Mix these carefully into the basil mix to coat well.
Rinse the tomatoes. If small (grape-sized), use whole.
If they’re longer, cut them in half, Thread about three pieces of mozzarella
alternating with two pieces of tomato.. Arrange the skewers on a serving
platter. Cover with plastic wrap and store refrigerated until served.
