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!
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
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.