Sometimes the simplest recipes are the prettiest.
These are California Caprese skewers. Basically, anything I add avocado to becomes a ‘California something’…we Californians get excited about three things: rain, avocados and and when water falls from the sky. Some would argue that ‘In and Out Burger’ should be on that list…but I disagree. I might just get kicked out of California for saying that.
The ‘skewers’ are actually rosemary I cut from from my garden. Yes, I actually succeeded at growing something! It is almost impossible to kill and is drought resistant. Even I can grow it. I strip the stem by pushing the rosemary needles from the bottom to the top, leaving an inch or so of rosemary at the top of the skewer.
Then I poke the tomatoes with a toothpick and slide the tomatoes on the skewers alternating with mozzarella and avocado.
Lastly, I generously drizzle the whole shebang with balsamic glaze and garnish with chopped basil! So easy and no cooking!
Gorgeous, simple and good for you!
The Recipe: California Caprese
Tips and what you will need: use a toothpick to pierce tomatoes before sliding on skewers. You will need balsamic glaze (affiliate link) which is a thick, syrupy balsamic vinegar. Regular balsamic won’t ‘stick’. I love the look of this appetizer on a simple white platter! (affiliate link)
California Caprese Skewers
A caprese appetizer served on rosemary skewers
- 15 Rosemary Skewers
- 15 red cherry tomatoes
- 15 yellow cherry tomatoes
- 1-2 ripe avocados, diced
- 8 oz fresh mozzarella cheese packed in water, diced
- balsamic glaze
- 10 basil leaves, chopped
- Strip rosemary stems to make skewers. Pierce tomatoes with toothpick. Slide tomatoes, cheese, avocados onto skewers. Drizzle generously with balsamic glaze and garnish with chopped basil. You could also choose to slide a couple of basil leaves onto skewers.
Cuisine Italian by way of California
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Post tags: Gluten free, grain free, vegetarian