Caprese Skewers

Looking for a beautiful and tasty appetizer to serve?  Prepped in advance, these skewers are ready to go when guests arrive.

(modification of original recipe from Ree Drummond)

Serves 10 (2 skewers each)

• 20 bocconcini (small mini mozzarella balls)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon crushed red pepper flakes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons plum preserves (or other fruit preserve)
• ¾ cup balsamic vinegar
• 2 pints grape or cherry tomatoes
• 20 fresh basil leaves
• 20 Cocktail toothpicks

Place bocconcini in a large bowl; drizzle with the olive oil and evenly distribute the red pepper flakes, salt and pepper over top.  Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

In a mini-food processor or blender, puree the preserves with the balsamic vinegar until smooth.  Pour the mixture into a small pot and bring to a boil over medium-high heat.  Turn the heat down to medium-low and cook until the mixture is reduced by about half (this will take about 10 minutes) and should be fairly thick.  Allow to cool and pour into a squeeze bottle if you have one; otherwise pour into a bowl and cover with plastic.  Refrigerate balsamic syrup.

Skewer a tomato, followed by a basil leaf and then a bocconcini onto each.  Arrange on a platter.  Cover and refrigerate until ready to serve.  Just before serving, squeeze over (or drizzle with a spoon) the balsamic syrup.

Nutritional Info/Serving:  Calories 101, Fat 7 g, Protein 3 g, Carbs 5 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 0.5 Blue, 0.5 tsp