Caprese salads are a summertime staple – so when I found this version – which is quickly grilled and uses sun-dried tomatoes. I immediately knew it would be delicious. I was a little concerned that I would put these on the grill and the cheese would just melt away between the grates – but that definitely did not happen.
For 6-8 skewers (amounts are approximate based on the quantity you need – feel free to add more or less as needed)
- 1 pound mozzarella cheese, cut into sixteen 1-inch cubes, or sixteen 1 ounce fresh mozzarella balls
- Oil-packed sun-dried tomatoes (16 separate pieces)
- 16 fresh basil leaves
- balsamic vinegar (optional)
On each skewer, alternately thread the sun-dried tomatoes, mozzarella, and basil leaves. Brush the cheese with some of the sundried tomato packing oil, then grill the skewers until the cheese just begins to melt, turning once. Serve immediately and drizzle with balsamic, if desired.
Source: Cook’s Illustrated