Thursday, December 22, 2011

Insalate Caprese Skewers with Basil Pesto.

This was a summer time favortie, I forgot to post....Yikes! Bad blogger.
Summer time has past, but save the recipe for next year.
Insalate Caprese Skewers with Basil Pesto.

Mozzarella bocconcini (small mozzrella balls - Find them at Whole Foods)
Fresh basil leaves (folded into bite size pieces)
Cherry tomatoes
Red onion

Hint #1: Soak wooden skewers in water for 20 minutes. This is typically done if using wooden skewers for barbeque. I soak them in water...because they are easier to handle.
Hint #2: Cut the mozzarella balls in half. Makes it easier for your guest to chew.
Preparation: Wash the tomatoes, onions and basil separately and dry gently with a paper towel.
Next make an assemply line of each item. Skewers, onions, mozzarella, basil and tomatoe. Then, take a skewer in on hand and slide an onion piece, mozzeralla, folded basil leaf and tomatoe. Then repeat a second layer. Leave romm at the bottom of the skewer to make it easier for guest to hold.
Set the finished skewers at room temperature with a drizzle of basil pesto.
Basil pesto (without nuts). I know it tastes better with toasted pinenuts, but this particular family has nut allergies. Therefore, no nuts.
Basil Pesto
2 cups of fresh basil
1/2 cup of freshly grated parmesean cheese
2 cloves of garlic
3/4 cup of good extra virgin olive oil to create a dressing, not a paste.
Take the basil, cheese and garlic and blend in a food processor. Next, pour in the olive oil slowing until smooth. Pour the pesto into a squeese bottle and drizzle over prepared skewers.