Caprese Kabobs made in 10 minutes

Caprese Kabobs made in 10 minutes

Easy, quick, and delicious Caprese Kabobs come together in minutes and are perfect for any party or gathering.

Caprese kebabs are a delicious appetizer made with just a few simple ingredients. Easy appetizers like Veggie Cup Appetizers, Bacon Wrapped Brown Sugar Smoky, Spinach Cheese Puffs and these Caprese Kebabs make throwing a shower or party a breeze!

Caprese flavor

I can’t remember when I first had a caprese salad, but I think it was in the past few years.

Not sure why it took me so long to try this delicious combination of fresh mozzarella, basil and tomatoes, but this is definitely my favorite! !

Because of this new obsession, I wanted to try the appetizer version of the salad and made these Caprese Kabobs. They’re quick and easy and make a great appetizer.

The best part? It literally took me less than ten minutes to make a ton of these bite-sized goodies. The worst part? Consume a lot of them just as fast! They are so delicious and addicting.

If you’re looking for a quick and easy appetizer for your next party, baby or bridal shower, I recommend these little ones. That delicious combination plus the reduced balsamic vinegar makes them a delicious recipe that I know you’ll love. 😀

Easy Bite-Sized Kebabs

Prepare. Cut grape tomatoes in half.

Floor. Add a mozzarella ball, basil leaves, and half the tomatoes on a toothpick. Repeat for each kebab.

Decorate. Drizzle with balsamic reducing agent and serve cold.

Make Your Own Balsam Reducer

if you prefer Make Your Reduced Balsamic Vinegar at Home You can easily make it at home with just one ingredient.

simmer. Add 1 cup balsamic vinegar to a saucepan and bring to a boil over medium heat. Then turn the heat down and let it simmer for about 10 minutes. It will start to thicken and shrink by about 1/2.

cool. Remove it from the heat and let it cool before serving. If it’s too thick or starts to harden, add a little water and reheat to thin it out. To store it, put it in an airtight container in the refrigerator. It will keep in the refrigerator for several weeks.

Elective: If you want it sweeter then add 1-2 tablespoons of honey or brown sugar before cooking.

Tips, Changes + Stored Information

• Cut tomatoes: If you’re concerned about jumping around when cutting your tomatoes, you can place them on a cutting board and place a plate or another cutting board on top. Run a sharp knife horizontally between two surfaces.
• Pat dry mozzarella balls before putting them on the skewers
• Not a basil fan? If you don’t like basil, you can easily replace it with spinach and it will still taste great.

To make these kebabs ahead of time, Thread the kebabs normally, cover with plastic wrap or an airtight container, and store in the refrigerator. Do not add balsamic vinegar before serving. I recommend not making these more than 1 day in advance.

Having these Caprese Kabobs leftovers is very rare, but if you have some, shop 2-3 days in the refrigerator. Just cover them with plastic wrap or store them in an airtight container and store them if possible without reducing the balsamic vinegar on top.

For more recipes using balsamic vinegar:

Course Appetizers

Italian

Prep time 10 minutes

Total time 10 minutes

10 kebabs

Calories 62 kcal

by Lil’ Luna

• 10-ounce container of grape tomatoes (about 15-20 tomatoes)
• 8 ounces fresh mozzarella balls
• fresh basil
• Reduce the balsamic vinegar usually found on the condiment island in the store

• Cut grape tomatoes in half.

• Add a mozzarella ball, basil leaves, and half the tomatoes on a toothpick. Repeat for each kebab.

• Drizzle with balsamic reducing agent and serve cold.

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