Caprese Skewers With Balsamic Drizzle

Caprese, the simple salad of mozzarella, tomatoes, and basil doesn’t have to be enjoyed only as a salad. With this recipe for simple Caprese skewers with balsamic drizzle, you can enjoy the time-honored appetizer in a whole new way!

Looking for more easy-to-make appetizers that are perfect for the holiday season? Why not try making Antipasto Skewers? Or, for the perfect pairing with your Caprese skewers, be sure to make these Stuffed Artichokes!

Caprese Skewers With Balsamic Drizzle

The Caprese salad is a classic for a reason; with loads of fresh, bright flavor and a satisfying acidity to every bite, it is no wonder it is one of the most common salads in the world.

This recipe turns a simple Caprese salad into a more complex, but still super easy, skewer appetizer, making it incredibly easy to enjoy as an easy appetizer or side dish at a party.

The use of a balsamic reduction for the drizzle is also another layer of complexity that makes every bite intensely flavorful and wonderfully acidic.

Should You Use The Good Balsamic Vinegar For This Recipe?

While most people only really think of there being one type of balsamic vinegar, there is actually a whole array of different types and qualities of balsamic vinegar out there to buy.

Most of the time, the cheaper stuff works just fine, as they will all have that hint of sweetness and tanginess that everyone loves balsamic vinegar for.

However, it is sometimes really nice to use the good stuff, despite the price.

Luckily for your bank balance, though, this isn’t one of those times.

While a nicer balsamic vinegar would certainly be tasty in this recipe, because of the fact that the recipe has you cook it down into a sauce, all of the subtle flavorings and nuances of a nicer balsamic vinegar would be totally wasted.

Don’t feel bad about using the cheap stuff for this recipe, as it will absolutely work just as well as the really expensive kinds.

Could You Use Other Types Of Cheese?

This recipe calls for the use of some high-quality, fancy bocconcini, which is basically little tiny mozzarella cheese balls.

Like regular mozzarella, these little balls of cheese should have a tenderness to them, but unlike the stuff you would normally get in a supermarket, they are also incredibly supple and don’t really pull apart when melted like regular mozzarella.

If you can’t get a hold of it, you could easily replace this cheese with something else.

Burrata cheese is basically the same kind of thing, but any little cheese with a lot of flavors would work well here.

You could make it a bit more Mediterranean by using little cubes of manchego or swap in a little bit of regular sharp cheddar to make something a bit more comfy and familiar.

How To Get The Consistency Of The Balsamic Drizzle Just Right

A lot of people find themselves struggling with making any kind of reduction because the act of reducing a liquid to a particular consistency can be so hard to get right.

If you overcook your balsamic vinegar in this recipe, for example, you will end up with a load of really intense burnt flavors that you definitely do not want.

The real trick to ensure you get the best reduction possible is to keep a really careful eye on it as it reduces and check it constantly using a silicone spatula.

If you can drag your silicone spatula across the bottom of the pan and the liquid doesn’t immediately fill in the space you left behind with the spatula, then you should be about done, as this means that enough of the liquid has evaporated away and it has thickened just enough.

Make sure to keep your heat reasonably low as well, as otherwise, you will start to develop a lot of burnt flavors really quickly!

Looking for more delicious party Snacks recipes? Try these out:

• Pepperoni Bread

• Simply Delicious Stuffed Mushrooms

• Delicious and Easy Canapés

Happy Cooking

Love,

Karlynn

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