Caprese Kabobs Two Ways

There are fewer combinations better than fresh mozzarella, ripe tomatoes & garden-picked basil. Topped off with a thick, tangy balsamic vinaigrette—caprese salad rarely ever disappoints. Choose to pre-make you kabobs for guests, or consider a Do It Yourself (DIY) station where guests may put their own kabobs together—either way it is sure to be a popular choice with your loved ones.

Caprese Kabab 01

Good Ol’ Caprese Kabobs
Serves: 12 kabobs

24 cherry tomatoes
24 cherry-sized mozzarella balls
24 fresh basil leaves
1/4 cup olive oil
2 tablespoons thick, aged balsamic vinegar
12 wooden skewers Sprinkle sea salt

  1. On each wooden skewer, alternately thread two tomatoes, two cheese balls, and two basil leaves.
  2. Add oil and vinegar together in a mason jar. Shake the jar well for about 30 seconds.
  3. Drizzle vinaigrette over kabobs immediately prior to serving & top off with a sprinkle of sea salt.

Caprese Kabab 03

DIY Caprese Kabobs 
Servings: 20 kabobs

2 grapefruits
Bunch of romaine or red leaf lettuce
30 wooden skewers, cut in half + 20 for serving
40 grape tomatoes
20 cherry-sized mozzarella balls
Large bunch of basil
1/4 cup olive oil
2 tablespoons thick, aged balsamic vinegar

  1. Take each grapefruit and wrap them with the lettuce. Place each dressed grapefruit in a separate bowl.
  2. Place 20 half-skewers on one grapefruit (for the mozzarella) and 40 half-skewers on the other (for the tomato). Arrange these skewers in circular layers.
  3. Plop the mozzarella balls on the dressed grapefruit with 20 half-skewers, and the tomatoes on the one with the 40 skewers.
  4. Add oil and vinegar together in a mason jar. Shake the jar well for about 30 seconds and place in a bowl.
  5. Arrange the bunch of basil leaves, bowl of balsamic vinaigrette, and bowls of mozzarella & tomatoes on a wooden board. Allow your friends & loved ones to have at

Caprese Kabab 04

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