Best 7 Caprese Kabob Recipes

CAPRESE SALAD KABOBS

Steps:

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

INSALATA CAPRESE KABOBS WITH BALSAMIC VINEGAR REDUCTION AND EROS PISTA PASTE

Steps:

• Preheat a grill to medium heat.
• To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
• Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy.

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

CAPRESE SKEWERS

Steps:

• Wrap each mozzarella ball with a basil leaf.
• Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

CAPRESE SKEWERS WITH PLUM BALSAMIC DRIZZLE

Steps:

• Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
• In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate.
• Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle.

CAPRESE KABOB

Steps:

• Prepare a grill for medium-high heat.
• In a large bowl, combine the bocconcini, tomatoes, oil, salt, pepper flakes and some black pepper. Toss until fully combined.
• Build the skewers: Thread basil, tomato, mozzarella and bread onto long wooden skewers; repeat in that sequence. Place the skewers on a baking sheet and drizzle oil over the bread. Set aside for 5 minutes to marinate, then drain off excess oil.
• Grill, rotating constantly, until the cheese is warmed and the bread is toasted, 2 to 3 minutes. Serve immediately.

FRESH TOMATO-BASIL CAPRESE KABOBS

Steps:

• In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.
• Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.