Backyard season is upon us. Mozzarella Skewers deliver the flavor the perfect charcuterie bite while being portable.
1. Mediterranean
From top to bottom…
- Green Olive: AKA Castelvetrano Olives. Bright green mild olives.
- Roasted Eggplant: Oven roasted eggplant. Seasoned with salt, pepper, olive oil & paprika. Oven roasted at 350 until tender.
- Roasted Red Pepper: You’ll want to use fresh roasted peppers rather then jarred roasted red peppers. Jarred roasted red peppers, while just as tasty, lack structural integrity. I recommend roasting on the same pan as the eggplant for the second half of cooking.
2. Melon & Prosciutto
From bottom to top…
- Basil: Fresh leaf of basil.
- Prosciutto: Approx. a half a slice of prosciutto per skewer.
- Cantaloupe: If you’ve been looking for an excuse to buy a melon baller, here it is. I prefer this method of shaping the cantaloupe simply because it more symmetrical & aesthetically appealing. However, cube (or rectangular) shaped cantaloupe is just as good.
3. Caprese
From top to bottom…
- Basil
- Cherry Tomato
Caprese salad but on the go.
Garnish – Balsamic Glaze
Balsamic Glaze: Compliments all of the three flavors.
- Heat pan to medium heat. Add Balsamic vinegar.
- Boil at medium until balsamic vinegar has halved in quantity or until you swipe a spatula at the bottom of a pan, have the balsamic vinegar separate and not immediately return to the area you swiped.
gabrielle in the kitchen 