Caprese Kabobs Recipes

Steps:

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Steps:

• Preheat a grill to medium heat.
• To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
• Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy.

Steps:

• In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes.
• Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.

Steps:

• Wrap each mozzarella ball with a basil leaf.
• Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

Steps:

• Prepare a grill for medium-high heat.
• In a large bowl, combine the bocconcini, tomatoes, oil, salt, pepper flakes and some black pepper. Toss until fully combined.
• Build the skewers: Thread basil, tomato, mozzarella and bread onto long wooden skewers; repeat in that sequence. Place the skewers on a baking sheet and drizzle oil over the bread. Set aside for 5 minutes to marinate, then drain off excess oil.
• Grill, rotating constantly, until the cheese is warmed and the bread is toasted, 2 to 3 minutes. Serve immediately.

Steps:

• Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
• In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
• Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
• Drain vegetables and thread onto skewers in desired pattern.