Happy New Year! We hope that everyone had a great 2015 and is looking forward to the new opportunities and adventures of 2016!
While neither of us are the most ardent New Year’s resolution-ers, we always have the goal of eating more mindfully, particularly fresh food (sometimes this goal is achieved better than at other times!). Since this is a pretty common resolution, what better way to start off the year on our blog than with a plate of caprese skewers? These were truly fantastic, especially when served with crisp, garlicky crostini and a hearty drizzle of balsamic reduction and olive oil. While this plate is rather summery, cherry tomatoes are wonderful year-round and fresh food seems to taste extra good after the many indulgences of the holidays. They couldn’t be simpler, either. These would make for a lovely appetizer at a party, but they’re equally great as a light lunch!
P.S. Still no functioning camera, so this picture is, again, from our Instagram.
Caprese Skewers with Garlic Crostini
Recipe for the crostini from Ina Garten’s “Make It Ahead”
1 loaf of baguette
Kosher salt and freshly ground black pepper
1 clove garlic, peeled and halved
Fresh basil leaves
For the balsamic reduction, pour in your desired amount of balsamic vinegar (keeping in mind you’ll be reducing it) and simmer over medium heat until it’s thickened and reduced to about half. Let cool.
Preheat oven to 400 degrees F. Cut the baguette into slices on the diagonal and place on a baking sheet. You’ll get 20-25 slices. Brush lightly with olive oil and top with a sprinkling of kosher salt and pepper. Bake for 15 minutes, or until the bread has crisped slightly. Rub the tops of the bread with the cut side of the garlic clove.
Skewer the tomatoes and mozzarella balls on a toothpick. Nestle with a leaf of basil, skewering one end of the leaf. Top with a sprinkling of salt and pepper.
Serve the skewers drizzled with olive oil and balsamic, with the crostini aside (we made little open-faced sandwiches as we ate, which worked out well). Enjoy!