Chef Franco Aloia with the Salt Lake Community College Culinary Arts Program shows us how to make adorable and delicious Caprese Skewers.
Caprese Salad (yield: 12 portions)
Heirloom Tomatoes (fresh): 12 ounces
Mozzarella (fresh): 1 pound
Basil Leaves (fresh): 3 ounces
Balsamic Vinegar Reduction: 4 ounces
Kosher Salt and Black Pepper: 0.5 ounces TT (“to taste”)
Equipment: Small sauce pan, cutting board, sharp knife, short (4”-6”) skewers and service tray.
Instructions: Prepare bite size pieces of the tomatoes and cheese. Reduce (simmer gently) the vinegar down until thick and syrupy. Assemble skewers (alternate each ingredient accordingly). Season with cracked black pepper and kosher salt. Finish with a little drizzle of the Balsamic reduction. Arrange on platter/plate then, serve.
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