The MacPherson Diaries | November Recipehttps://theflyer.co.nz/wp-content/uploads/Caprese-skewers.jpg30002000The Flyer MagazineThe Flyer Magazinehttps://theflyer.co.nz/wp-content/uploads/Caprese-skewers.jpg
Christmas sure is coming and I have started thinking about what food will be served on Christmas day and at various events surrounding the big day. These caprese skewers are the perfect canape for festive occasions.
They whet the appetite without a whole lot of fuss and satisfy the need to nibble while having a glass of bubbles!
There is no cooking involved and are very easy to whip up last minute.
Ingredients 12 bocconcini pearls (I got mine from Countdown)
½ teaspoon balsamic vinegar
2 tablespoons olive oil
3 slices of prosciutto, cut lengthwise into 4 slices
12 cherry tomatoes
12 basil leaves
Marinade ½ teaspoon minced garlic
3 Tablespoons honey – runny is best but not essential
3 tablespoons Soy sauce
3 tablespoons Kecap manis – sweet soy
1 tablespoon balsamic vinegar
Garnish – all optional
Handful of coriander Kewpie Mayonnaise Sesame seeds
Chili flakes or fresh
Method • In a bowl, marinate bocconcini in olive oil and balsamic for a couple of minutes • Now to skewer, start with cherry tomato, then a basil leaf, then wrap a piece of prosciutto around a bocconcini and secure on the skewer. • Serve on a plate with a drizzle of the olive oil and balsamic marinade over the top.