As you already know from last week’s blog post (click here if you missed it), I am running a low-FODMAP appetizer series this year for the holidays.
Today’s appetizer – Caprese salad skewers with balsamic reduction – is as easy as it is delish. Plus, it sounds extra fancy to impress your guests! 🙂
This recipe will make two to three dozen skewers, so plan accordingly if you need more or less. Also, remember to be careful when eating this one – pretty much all of the ingredients have daily FODMAP limits!
Utensils/appliances you’ll need:
- A small saucepan
- A small bowl
- Measuring cups
- Measuring spoons
- A cutting board and paring knife
Ingredients you’ll need:
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- A block of mozzarella cheese, cut into cubes
- A package of fresh basil leaves, sliced into smaller pieces
- A package of cherry tomatoes
- Olive oil
- Combine the balsamic vinegar and brown sugar in your saucepan and heat over medium heat. Once the mixture is gently boiling, reduce to medium-low heat and let simmer for about 15-20 minutes, until the mixture has thickened (it should coat the back of your spoon when it’s ready).
- HELPFUL SIDE NOTE: Don’t sniff this mixture as it is prepping – balsamic reduction is called culinary napalm for a reason!
- Immediately remove the mixture from heat, placing in the small bowl to cool. If you need your appetizers quickly, place the balsamic reduction in the freezer for about fifteen minutes to cool faster.
- While the balsamic reduction is cooling, cut your mozzarella and basil (if you haven’t already).
- On each toothpick, place a cherry tomato, a piece of basil, and a mozzarella cube. Drizzle olive oil lightly over the skewers.
- Once the balsamic reduction is cool, drizzle it over the skewers.
After these steps are done, your skewers are ready to serve. Enjoy!