Caprese Salad Skewer Appetizers With Balsamic Glace
Tomatoes are perfect to skewer up with tiny mozzarella balls on fun picks, perfect party bites when drizzled with balsamic glaze. Fast appetizer and a crowd-pleaser.
Caprese Salad Skewers With Balsamic Glace
You can prepare it in advance they look pretty and taste delicious. I know that most people who make these appetizers use balsamic vinegar and that is also the common recipe but I like to use balsamic glaze.
Balsamic glace presents the Caprese salad skewers better and I prefer the taste over balsamic vinegar.
The simplicity simplifies the wine pairing, as the Caprese dominant flavor will be the tomatoes and their acidity. You will want to stay away from big, tannic reds (acid makes the tannins harsh) and oaky chardonnay (not acidic enough) and focus on crisp white wines that will stand up to the acidity of the tomatoes
Remember one thing. Wine is not an exact science. If you don’t like the wines above do choose the wine you like.
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Now go make some appetizers
12 small fresh basil leaves
24 mozzarella balls, drained well
Freshly ground black pepper
1/4 cup purchased balsamic glaze (or balsamic vinegar)
24 short bamboo or other fun picks
To assemble: Thread onto each pick in this order: a tomato, a basil leaf, a mozzarella ball, and another tomato.
Place assembled picks on a platter and sprinkle with salt and pepper. Drizzle with balsamic glaze right before serving. Serve any extra balsamic glaze in a tiny bowl for dipping or with a spoon for drizzling.
Balsamic glaze is found in many well-stocked grocery stores and specialty food shops. If you are unable to find it, then you can make it easier. Combine 3/4 cup balsamic vinegar and 2 Tbsp sugar in a small pan. Bring to a simmer over medium-low heat. Reduce heat to low and slowly simmer for 10 to 12 minutes to reduce liquid to about 1/4 cup or a light syrup texture. Watch carefully so as not to over-reduce. Store covered at room temperature until needed.