If you didn’t think caprese could be nerdy, you clearly have never met me. Skewered with mini droppers filled with balsamic these caprese salad skewers are a treat for all!
Turns out I have shared a “recipe” for caprese skewers in the past, but evidently I’ve grown lazy. Last time I not only marinated the mozzarella balls, I made homemade mozzarella! This time around I did not make my own mozzarella (although I’ve been wanting to revisit that adventure), but did indeed marinade them. What makes these different and worthy of posting is the skewer itself and overall presentation.
I’ve slowly been sharing the various things my lab made for our department “Skewered Masterpieces” pot luck competition and this is yet another. We obviously decided upon a lab theme with inoculating loops, pipette tips, and now transfer pipettes (aka droppers). I actually found these little guys on Amazon and was very pleased with the result. Eating these caprese skewers is an experience – you squeeze out the balsamic while pulling the rest off for a flavor explosion.
Mom update: While we only were able to see her for a total of about 3 hours, it was worth all the time spent in the car to see her. Sure it wasn’t the happiest of visits but I know she enjoyed it and it was great to see even a little improvement between the two days, and even more since she was first hospitalized (from what I could tell via phone). She is slowly getting better and hopefully won’t be there more than another 2 weeks.
Three years ago: Weekly Meal Plan #28
Four years ago: Slow Cooker Salsa Verde Burrito Bowls
Five years ago: Corn Frittata with Asiago Cheese
Seven years ago: Chicken Salad with Grapes, Apple, and Pecans
CAPRESE SALAD SKEWERS WITH BALSAMIC DROPPERS
Approximately 24 skewers
1/4 cup extra virgin olive oil (I used Pomora al alglio)
1 tsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp fresh parsley, finely chopped
1/8 tsp chili flakes
1/8 tsp salt
Pinch fresh ground black pepper
8 oz. (about 24) fresh mozzarella ciliegine (cherry sized), drained
24 small transfer pipettes/droppers
1/4 cup balsamic vinaigrette
24 cherry tomatoes
24 fresh basil leaves
- In a small bowl (or the container the mozzarella came in) mix together the olive oil, lemon juice, and seasonings. Add the mozzarella balls and toss to coat (or put the lid on and shake). Marinade for at least 1 hour or overnight.
- When ready to serve, assemble the skewers. Place balsamic in a small bowl. Suck up about 1/2 teaspoon into each dropper. Skewer tomato, basil, and then cap with a ball of mozzarella. Do not skewer all the way through of the balsamic may leak out.
Source: Adapted from my Homemade Mozzarella & Caprese Salad Skewers.
Disclosure: I paid for the droppers myself but I did include an Amazon affiliate link. I did receive complimentary Pomora olive oil but was allowed to use/post at my discretion.