Red Meat Allergy Friendly Caprese Skewers
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Learn more →Ingredients
6 servings
- ⅓ cup balsamic vinegar
- 1 tsp honey
- 24 cherry tomatoes
- 8 oz fresh mozzarella balls (ciliegine or bocconcini), drained
Chef's tipHalve or quarter larger mozzarella balls to match the recipe. - 24 fresh basil leaves
- 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.
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