A few years ago, my sister-in-law Missy made some adorable skewered appetizers for a baby shower we hosted together. Only she didn’t use regular wood or metal skewers for the skewered appetizers; she used gorgeous, woodsy rosemary sprigs. They completely transformed the appetizer she brought, turning what would otherwise have been described as “delicious” into “absolutely beautiful and delicious” in one simple step. There’s something about that spriggy, lovely rosemary that takes it to a whole other level. I’ve been using rosemary sprigs to spear little bites of meat, cheese, and veggies ever since.
Here’s one of my favorite variations. It combines Missy’s appetizers above…
With the glory of Caprese Salad…
To make something pretty and tasty. And fun!
Here’s how to make them.
First, make a plum balsamic glaze: Pour some balsamic into a blender…
Then add a jar of plum preserves! Or apricot preserves. Or fig preserves. Or any preserves!
Weird, I know. But I’m weird, too. And two weirds cancel each other out.
As long as we’re being weird, throw in some brown sugar!
Actually, brown sugar isn’t weird at all. It’s actually quite lovely.
So here’s where we are: the plum preserves/balsamic combo weirdness and my weirdness canceled each other out.
So then we were at zero weirdness.
And since the brown sugar isn’t weird at all, and is actually quite lovely, we’re in the plus column!
I have no idea what I just said.
I blame the supermoon eclipse.
Blend concoction until it’s totally smooth…
Pour it into a small saucepan…
Bring it to a *gentle* boil (much more gentle than this! I almost made a royal mess)…
Then turn the heat to low and simmer it for about 20 minutes, until it’s thickened a bit. Remove it from the heat and let it cool.
When the glaze is cool, put some mozzarella balls into a bowl. These are itty bitty ones, but you can get the regular sized balls if you prefer.
You could also just buy a ball of mozzarella and cut it into cubes! Whatever works for your life.
Sometimes they come marinated, in which case you don’t need to do anything. But if they’re not marinated, you can drizzle them with olive oil…
Add some red pepper flakes for a little heat…
Sprinkle on salt and pepper…
Then stir them and let them sit and marinate for a few.
While they’re marinating, you can assemble the skewers! Grab a bunch of rosemary twigs, strip off the first few leaves down at the bottom of the stalk, then thread on the mozzarella balls and a grape tomato. So pretty!
Pour the cooled glaze into a squeeze bottle (or you can just use a little spoon) and drizzle it over the skewers.
Such a lovely and simple appetizer!
Perfect at any time of year.
Rosemary Caprese Skewers
Prep Time: 2 Hours Difficulty: Easy Cook Time: 30 Minutes Servings: 12 Servings
- 1 cup Balsamic Vinegar
- 1 jar (15 Ounces) Plum Preserves
- 2 Tablespoons Brown Sugar
- Mozzarella Balls
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Red Pepper Flakes
- Salt And Pepper, to taste
- Rosemary Twigs
- Grape Tomatoes
In a blender, puree the balsamic vinegar, plum preserves, and brown sugar until smooth. Pour into small to medium saucepan and bring to a boil over medium high heat. Turn the heat to simmer and cook until the the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. When it is cool, put it into a squeeze bottle and refrigerate for 1 1/2 to 2 hours (or longer if needed).
Marinate mozzarella in the olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.
Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve.
Squeeze on the plum reduction before serving.