Bocconcini Cherry Tomato Skewers can be made year round but my favourite time to make these is in late summer. Tomatoes are falling off the vines in gardens, on patios and at farmers markets and are at their peak. I usually have a cherry tomato plant right beside my patio door and love catching a waft of that ‘tomato-on-the-vine smell’ as I come in and out. To me nothing says summer like that smell.
Bocconcini is a ripe, fairly bland mozzarella cheese. It complements the juiciness of tomatoes and comes alive in this recipe with a sprinkling of salt. If you have a specialty sea salt this is the time to use it.
I see bocconcini at the grocery store in three sizes; large, cocktail and mini. The large balls are perfect for slicing to put on pizza. The cocktail size bocconcini balls are great for skewers or toothpicks. The minis are very tiny and work well in a salad of any kind.
Your imagination is the only limitation of how you can serve this delicious combination of flavours. Be sure to finish with the salt and the balsamic glaze but the assembly is entirely open for interpretation. Here are a few of my favourite ways.
Balsamic glaze has become popular in recent years and is a product that should be gluten free. However, there is an ingredient list on the bottle so it should be checked. All the brands I have checked are gluten free.
I wrote a previous post on balsamic glaze vs balsamic vinegar if you are interested.
A good rule of thumb is to pay for the good stuff. To make less expensive products food companies add substitutes and this is when gluten-containing ingredients magically appear on labels where it makes no sense at all.
In Food Rules by Michael Pollan, Food Rule #44 says Pay More, Eat Less. I suggest you buy good quality and enjoy it.
If you live somewhere that you cannot find balsamic glaze then make it from scratch. Just boil balsamic vinegar until it is reduced to a glaze. Store in a squeeze bottle and enjoy.
Let me know in the comments below how you like to serve your Bocconcini Cherry Tomato Skewers.
|cocktail size bocconcini|
|red or yellow cherry or grape tomatoes (or a combination)|
|fresh basil leaves|
|salt and freshly ground pepper to taste|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.