Caprese Skewers with Plum Drizzle

By kjs1010

Ingredients

• 20 bocconcini mozzarella balls
• 1 cup EVOO
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 1- 15 oz jar plum preserves
• 1 cup balsamic vinegar
• 20 fresh rosemary sprigs
• 2 pints grape tomatoes

Preparation

Step 1

Put the mozzarella balls in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

In a food processor, puree the plum preserves with the balsamic vinegar until smooth. Pour the mixture into a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by half, several minutes. It should be very thick and remember it will continue to thicken as it cools. When cool pour it into a squeeze bottle and refrigerate.

Pull about 2 inches of leaves off the bottom of the rosemary Arrange on a platter, cover and refrigerate until ready to serve. Just before serving squeeze over the plum balsamic drizzle.