Caprese Salad Kabobs Recipe
- 24 grape tomatoes
- 12 cherry-size fresh mozzarella cheese balls
- 24 fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1. On each of 12 appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves. To serve, whisk together oil and vinegar; drizzle over kabobs. Yield: 12 kabobs.
1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Reviews for Caprese Salad Kabobs
"easy and delicious!"
"I've made these for several parties and they are always a hit! The perfect appetizer or snack! This recipe is super easy, and you can also make ahead of time (the night before) - just wait to drizzle the balsamic (I used a balsamic glaze since it was thicker and "stuck" better). For the mozzarella, I just got the "pearls" at the store. Someone else mentioned cutting the tomatoes in half too, which is great if you want to make mini skewers and have them "stand up" - you just use a toothpick and have the flat side of the tomato half be your base."
"Make these ALL THE TIME!! So good and a quick bite to whip up when having family or friends over."
"So refreshing. So good. . I found that halfing the cherry tomatoes and using mozerella pearls (Walmart) made it easier and doubles the recipe."
"this one is a great 'take-along' for picnic, outdoor concert, or just 'home and easy on a HOTTER' than HOT day!! LOVE IT!!"
"These were the perfect side dish for a picnic. Everyone raved about them! I will definitely be making these again as there were no left overs and I want more. I followed the recipe and alternated yellow/red tomatoes."
"So easy & everyone loved the way it looked and tasted. Used balsamic glaze in place of oil & vinegar. Used one red one orange tomato for each kabob."
"These are delicious and so easy. I did change the recipe a bit however. I also threaded spinach & cheese and spinach tortelinni & I drizzled them with light Italian dressing instead of the oil and vinegar."
"Made it a couple of times, always a hit. easy, tasty, fast and refreshing. Loved it as it is."
"I have made this twice and received rave reviews both times. It makes a very tasty light summer appetizer and is fun to eat."
"Have made this twice already this summer! Very pretty presentation and easy to serve. Big hit with all ages!"
"Love this all year round! So easy to prepare!!!"
"These are excellent! I always get compliments when I take them to get togethers with friends. I would suggest using white balsamic vinegar -- it doesn't discolor the cheese."
"I forgot to click on the 5 stars. It's worth it."
"My guests just raved about these. I sprinkled some salt and cracked pepper on them just before serving. These were so easy to make and such a big hit. Was a perfect appitzer for my guests that followed a glueten free diet. Be sure to use a good quality Balsamic vinegar and olive oil since this has so few ingredients, you want the quality to stand out."
"I made this for a wedding I catered and everyone loved it. I couldnt find fresh basil leaves in the quantity I needed at a price the bride could afford so I used chopped fresh basil mixed it with the oil & vinegar and marinated the cheese and then brushed it over the kabobs before serving."
"Very good but i skewer mine on fresh rosemary stalks. Just cut the size you need and strip off the rosemary leaves but leave a couple of inches of them on the end. Makes them look real fancy and since i have fresh rosemary in my garden all summer it's another use for it."