Recipe courtesy of Ree Drummond
Caprese Skewers with Plum Balsamic Drizzle
Total:
1 hr 35 min
Active:
20 min
Yield:
20 servings
Level:
Easy
Total:
1 hr 35 min
Active:
20 min
Yield:
20 servings
Level:
Easy

Ingredients

Directions

Special equipment: a squeeze bottle

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.

IDEAS YOU'LL LOVE

Shrimp Skewers

Recipe courtesy of Ina Garten

Caprese Skewers

Recipe courtesy of Elizabeth Goel|Suyai Steinhauer

Caprese

Recipe courtesy of Edison Mays Jr.

Pasta Caprese

The Caprese

Caprese Burgers

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking