Nickel Allergy Friendly Caprese Skewers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- ⅓ cup balsamic vinegar
- 1 tsp honey
- 24 cherry tomatoes
- 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained
- 24 fresh basil leaves
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 2 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
Instructions
- 1
Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 6–8 minutes. Remove from the heat and let cool to room temperature — it will thicken further as it cools.
- 2
Fold one basil leaf in half lengthwise, then thread it onto a skewer followed by one cherry tomato and one mozzarella ball. Repeat with the remaining skewers, basil, tomatoes, and mozzarella.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!