Caprese Skewers

Our employees love a good recipe, and we’re eager to share some of our seasonal favorites.

These two recipes come to you from JSA Controller Corey Babay. For a perfect summer evening treat that won’t heat up your kitchen, Corey loves making these Caprese Skewers. Need something tasty and bubbly to wash it down? His favorite summer drink is an Aperol Spritz.

Recipe for Caprese Skewers from Pioneer Woman on Food Network:

• 20 mozzarella balls
• 1 cup extra-virgin olive oil
• 1 tsp. red pepper flakes
• kosher salt + fresh-group black pepper
• grape tomatoes
• 15 oz. plum preserves
• 1 cup balsamic vinegar
• 20 fresh rosemary sprigs or wooden skewers

1. Combine mozzarella with olive oil, red pepper flakes, salt, and pepper. Cover and marinate in the refrigerator for at least 1 hour.
2. Puree the preserves and vinegar in a food processor or blender until smooth. Boil half of the mixture over medium-high heat; simmer until reduced by half. Cool and refrigerate. Once chilled, pour into a squeeze bottle. Corey notes he reduces the amount of preserves for a little less sweetness.
3. Alternate tomatoes and mozzarella on skewers then chill. When ready to serve, drizzle the basalmic reduction over the skewers.

Caprese salads are named for and believed to have originated on the Isle of Capri in Italy. So, we’ll leave you with these beautiful, Italian ocean scenes from Capri. After reading this, we’re definitely ready to kick off some summer fun in the kitchen and do some traveling, as well! Buon appetito!