Grilled Caprese Skewers
5 minutes cooking
Caprese Salad, the classic tomato, mozzarella and basil trio, a simple but sure to please combination, done with a twist that brings out even more flavor is a tried and tested recipe.
These are so easy to prepare ahead of time and then you can cook them over the fire when you’re ready. I recommend making a balsamic glaze at home and bringing it with you. But if you want to do it all at the campsite, that’s possible too - you’ll just need a pan to reduce the balsamic vinegar. The instructions are below.
Balsamic glaze (recommend to do at home for ease)
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon.
Let cool and pour into a jar with a lid; store in the refrigerator.
Take your skewers or stick and thread 2 tomatoes and 2 mozzarella balls and 3 basil leaves on each kebab (alternating). Drizzle the kebabs with olive oil and season with salt and pepper.
Cook each side for about 2-3 minutes over your hot coals until the tomatoes get soft and slightly charred and the cheese is melting. Turn frequently so your cheese doesn’t melt off!
Place the kebabs immediately on a platter to serve and drizzle with balsamic glaze.
Substitute any other flavored balsamic vinegar to suit your taste.
Instead of brown sugar, substitute molasses, honey, maple syrup or agave nectar. The flavor is intense and should be used as a drizzle only.
Some of my favorite ways to serve are with gorgonzola cheese and green onions on pasta or portobello mushrooms, on grilled beets and carrots, with salmon or pork, or as a dressing on salad.
20 small tomatoes
20 medium fresh mozzarella balls
30 fresh basil leaves (tear or fold large leaves)
kosher salt and black pepper
Balsamic vinegar 2 cups
Honey or brown sugar ½ cup (optional, vinegar may be reduced with no sugar added)