These Caprese Kabobs are the perfect party food. They are comprised of tomatoes, basil, mozzarella with a beautiful balsamic glaze drizzled over top. They are so simple to put together and are always a crowd favorite!
Summer potlucks are amongst us which means so are the quick and easy summertime recipes. I have actually been making these for years now and I figured it was high time to share the recipe with you.
Caprese salad is my absolute favorite. I love how easy and how fresh it is. The juicy pop of tomato, the creamy mozzarella and the fresh basil pair with a reduced balsamic glaze for an absolute outstanding bite.
WHY IS IT CALLED CAPRESE SALAD?
It originates from the Isle of Capri.
HOW LONG CAN CAPRESE KABOBS LAST IN THE FRIDGE?
These Caprese Kabobs can last about 2-3 days.
- 1 package soft mozzarella cheese balls
- 1 cup fresh basil leaves
- 1 pint cherry tomatoes
- 2 cups balsamic vinegar
- ⅓ cup honey
- 1 Tablespoon lime juice
- In a medium sauce pan combine balsamic vinegar, honey and lime juice. Bring to a boil over medium heat, be so careful not to let it boil over. Reduce heat to low and simmer for 20 to 30 minutes until it thickens, stirring occasionally. Cool completely, it will thicken more as it cools.
- Using a small skewer, skewer a tomato, then some basil, then the cheese, then back the basil, and finally another tomato.