A classic favorite summer recipe gets updated with a Fall twist … Fall Caprese Skewers.
I hosted a class today and our topic was mozzarella making. I brought in a friend to walk everyone through how to make fresh mozzarella, and afterwards, I shared these Fall Caprese Skewers.
Caprese Skewers are a popular summer bite because fresh basil and tomatoes are in abundance.
I’m not gonna lie, it took me a few stops to find fresh basil.
I wanted to serve an updated version of this recipe, to take advantage of Fall flavors, and pomegranate balsamic vinegar was just the ticket.
The recipe takes just 15-20 minutes to make, and looks so pretty on the plate, it’s hard not to resist grabbing one … or three.
In fact, by the time my workshop was done, there were just a couple skewers left.
If you’re like me, and just not ready to let go of summer yet, these Fall Caprese Skewers are just the thing to ease your way into the Fall season and flavors.
Fall Caprese Skewers
Recipe courtesy of Cate O’Malley
Ingredients
Mozzarella, cut in bite size pieces
Cherry or grape tomatoes
Fresh basil
One cup of pomegranate balsamic vinegar
Salt and pepper
Toothpicks or bamboo skewers
Directions
In a small saucepan, bring the vinegar to a boil. Once it has boiled, reduce the heat and let it simmer for about ten minutes, or until it starts to thicken and become a syrupy consistency. Set aside and let it cool.
On a bamboo skewer, thread on a piece of mozzarella, a piece of fresh basil (fold in half if it’s too big, and the tomato. Start arranging on a plate and repeat with the rest. Once they’re all plated, sprinkle with salt and pepper and drizzle with the pomegranate balsamic vinegar syrup.
*Best to do these right before serving.
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