NewsLocal News

Actions

Sunday Brunch: Caprese skewers from Andolini's Pizzeria

Posted: 12:07 PM, Dec 17, 2017
Updated: 2017-12-17 19:50:14Z

Mike Bausch from Andolini's Pizzeria shared the following recipe for Caprese for a Crowd, a fresh, easy dish to take to your holiday gathering or brunch. 

Ingredients

- Fresh baby (or cherry) tomatoes, approximately 2 per guest 
- Proscuitto - sliced, approximately 2 slices per guest 
- Whole milk mozzarella balls, ovaline style (available at most specialty food stores),
2 balls per guest 
- Kalamata olives (2 to 4 per guest, depending on how you load your skewers)
- Marinated artichoke hearts (2 to 4 per guest, depending on how you load your skewers)

- Bunches of roasted red peppers (2 to 4 per guest, depending on how you load your skewers) 
 - Slices of grilled portabello mushroom slices (2 to 4 per guest, depending on how you load your skewers)
- Extra Virgin Olive Oil 
- Pecorino Romano cheese, grated fine
- Balsamic glaze Fresh Basil 
- Enough long (12") wooden skewers to have 2 per guest

Instructions

Start each skewer with a tomato

Then fold sliced prosciutto to a workable size and add to skewer 

Add one mozz ball to the skewer 

Add kalamatas / portabello / artichokes / red peppers) to the skewer 

Place all finished skewers on a platter

Drizzle platter with thin lines of balsamic glaze diagonally each way, then drizzle with EVOO, sprinkle with Romano cheese,  and top with fresh basil leaves. 

Chill until time to serve.