Blackberry Caprese Skewers
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 small serving platter
- 16 small wooden skewers or cocktail picks
Ingredients
- 16 whole fresh blackberries
- 16 piece fresh mozzarella balls bocconcini or ciliegine; drained
- 16 whole fresh basil leaves
- 2 tablespoon balsamic glaze
- 1 tablespoon extra-virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
- Rinse the blackberries and basil leaves under cool water and pat them dry with paper towels.
- Drain the mozzarella balls well and, if large, cut them into bite-size pieces.
- Lay out the skewers on the cutting board and assemble each one by sliding on one blackberry, one basil leaf, and one mozzarella ball.
- Arrange the finished skewers neatly on a serving platter.
- Drizzle the skewers lightly with extra-virgin olive oil and balsamic glaze.
- Sprinkle the skewers with a pinch of sea salt and freshly ground black pepper just before serving.
Notes
For best results, choose firm, plump blackberries so they hold their shape on the skewer, and use small, tender basil leaves to avoid overpowering the delicate sweetness of the fruit. If you prepare the skewers ahead, wait to add the oil, glaze, salt, and pepper until just before serving to keep the basil vibrant and the blackberries from becoming soggy. You can vary the flavor by using flavored balsamic (such as blackberry or fig) or add a tiny piece of prosciutto to each skewer for a sweet-salty contrast. Serve these chilled or at cool room temperature, and keep them loosely covered in the fridge if holding for more than 30 minutes.
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