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Basil Caprese Salad Skewers w/ Fig Balsamic

Basil Caprese Salad Skewers w/ Fig Balsamic
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  1. 2 C grape tomatoes
  2. 16 oz mozzarella cheese (in light salt water), drained
  3. ¼ C Olivia's Basil Olive Oil
  4. 1 tsp (scant) red pepper flakes, add more or less to suit your taste
  5. ½ tsp sea salt
  6. fresh ground black pepper, to taste (about 12-15 grinds)
  7. ½ C Olivia's Fig Balsamic
  8. 2 tbs butter
  9. basil leaves
  10. Skewers
  1. Place tomatoes and drained mozzarella into a bowl or Tupperware container.
  2. Whisk together Basil Olive Oil, Fig Balsamic, red pepper flakes (gently crush in your hands to release flavors), salt and pepper.
  3. Pour mixture over tomatoes and mozzarella, gently combine and place in refrigerator to marinade for 1 hour.
  4. Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. How much basil you use is up to you.
  5. Place skewers on plate and drizzle the remaining mixture over the skewers, using as little or much as you want.
  6. Take out of fridge at least 30 mins before serving
Olivia Olive Oil