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Lilly’s Table

 
 
Baby Greens Pasta Salad
Grilled Zucchini Meatballs
© Lillys-Table.com Photo of Caprese Skewers
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Caprese Skewers

from Grilled Zucchini Meatballs, Caprese & Baby Greens Pasta Salad, the Week of July 29, 2012.
View the previous or next recipe for this meal.

Only Italy, the birth place of the Slow Food Movement would have a flag representing their favorite combo- tomatoes, basil, mozzarella. Sliced and pressed on to skewers makes it surprisingly more exciting. Find tomatoes that are a similar size to your ball of mozzarella.

Ingredients

  • 8 ounces fresh mozzarella
  • 2 tomatoes, different colors if possible
  • 12 leaves fresh basil
  • ¼ teaspoon salt, more to taste
  • 1 pinch black pepper
  • 1 tablespoon extra-virgin olive oil, optional

Serving Size: 2 People

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Preparation Instructions

Slice the mozzarella into 1/2-inch thick slices.

Place the tomatoes stem side down and carefully cut 1/2-inch thick slices. Slice out the stems carefully afterwards leaving as much of the tomato intact as possible.

Season the tomatoes with the salt & pepper.

Stack up the slices as follows:
Cheese
Two Basil leaves
Tomato
Two Basil leaves
Cheese…

Continue until the cheese or tomatoes run out. Take two long skewers and press them through on either side of the stacks. Using a serrated knife, slice through the stack in between the skewers.

Push the stack further up each skewer. Drizzle with extra-virgin olive oil if desired and serve.