Thursday, September 17, 2009

Caprese Brochettes

1 package 8-inch bamboo skewers

1 pint cherry or grape tomatoes

2 (1 pound) tubs bocconcini (small balls of fresh mozzarella), drained

24 leaves fresh basil

Extra-virgin olive oil, for drizzling

Salt and pepper


For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil or basil oil and season with salt and pepper, to your taste.

Basil Oil for Brochettes Adapted from Bon Appetit

1/3 cup olive oil

1/3 cup (packed) fresh basil leaves plus sprigs for garnish

½ medium shallot, quartered

Kosher salt to taste

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped. Drizzle over skewers just before serving.

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