Here’s a great hors d’oeuvre to serve for any occasion. It’s especially nice during the summer when you have basil and cherry tomatoes growing from your garden or to pick up at a local farmer’s market. Enjoy!!
Ingredients: makes 24-26
1 container ciliegine mozzarella balls
2 red peppers roasted and cut into 1” squares
6 slices prosciutto- quartered
Cherry tomatoes
Small basil leaves
For the marinade:
1/2 cup olive oil
2 garlic cloves thinly sliced
1/4 teaspoon red pepper flakes
2-3 teaspoons chopped fresh thyme
To Finish:
4” skewers
Reserved olive oil
Balsamic reduction
Malden sea salt
hello everyone and welcome back to cooking with Suzanne I’m just getting ready to prepare a nor derv and I thought it would be nice to share this recipe with you we used to make this a lot at our restaurant Suzanne fine Regional Cuisine uh for wedding receptions and for rehearsal dinners and private parties and it was always a big hit so let’s get started I have here some very small mozzarella balls and and I marinated them with extra virgin olive oil a little bit of red pepper flakes some very thinly sliced garlic and uh just a little bit of fresh thyme from the garden and I’ll definitely put the amounts in the description below we also have some roasted red peppers I roasted two red peppers and it’s very easy to roast your own peppers I set my oven at 375 I put the peppers on a tray ho just spray the outside of them with a little bit of Pam and I rotate them every 15 minutes until the skin is nice and it starts to pull away from the actual pepper and then just cover it with some Saran Wrap let it cool down and then you’re able to remove the the skin and also all the seeds inside I cut these in about I want everything to be about the same size so it’s I cut them to fit the same size as the mozzarella cheese here so about 1 inch I would say and then we’re going to use a little bit of pruto deparma and I cut the Pudo in fourths and then just rolled them up so I have it all ready to go and if you don’t like uh don’t want to have any meat and you just want this vegetarian you can leave the Pito out but it goes beautifully with all of these other ingredients I also have some fresh basil from the garden and I picked I tried to pick the smallest leaves because you’re going to be put putting this in your mouth whole so you just want that wonderful flavor of Basil but you don’t want it to be too overpowering if you have large basil leaves just cut them and we also have some lovely little cherry tomatoes and if they’re this size which is nice and small I’m going to leave them whole but when I get to the larger red cherry tomatoes I will cut them in half because it’s too big to put that in your mouth so we’ll cut those then to finish off our little or derve I have the olive oil I strained from the marinated mozzarella balls so it’s strained and we will actually drizzle this over the top when they’re all done you can also make a nice balsamic glaze you can make your own by just taking a bottle of balsamic vinegar add a tablespoon of light brown sugar to it and then you want to put it on the lowest heat possible and you’re really never bringing it to a boil it’s really the steam that’s going to reduce your balsamic vinegar to a glaze but there’s also some wonderful products in the supermarket where you can get it already reduced and this one is an organic fig balsamic glaze that I really like to use so we will use that at the end I also like to finish it off with a little bit of mold and sea salt H it’s really nice over the cheese Okay so we’re going to make these lovely little skewers I have my skewer here and the first thing I’m going to start with is some fresh mozzarel and then a piece of roasted pepper then I will take a piece of basil and put the basil and then a nice piece of the B a pruto and then a cherry tomato and that’s all there is to assembling this lovely little or derv and you can do this part ahead of time when you’re ready to serve it you then will drizzle the tops of your skewers with some olive oil balsamic also the balsamic and then a Sprinkle of the mold and sea salt and your or der is is complete so let’s do a couple more we’ll start with the cheese so here we have this and we will just continue so the amounts for one container of these very small uh mozzarella balls I used a half a cup of extra virgin olive oil A4 of a teaspoon of red pepper flakes and a good tablespoon of freshly chopped thyme so I am down to my last skewer and by the way uh a container of these very small mazarella balls uh they usually hold about 24 to 26 of them so with two peppers and one container you’ll have just enough which is perfect and our final Puro and our cherry tomato and you want to slide it so that it just has a little bit of the skewer on the end and it fits this platter so here is our beautiful platter of antipasto skewers which are beautiful and I won’t do it now but when we’re ready to serve this I will drizzle some of the olive oil which I have right here and you can just if it’s in a bowl just use a spoon and drizzle the olive oil over the top and then if you want to add some balsamic uh it does need to be a reduction uh not just balsamic vinegar you can drizzle it over the top and then finish most definitely the cheese you want to finish with uh some coarse sea salt and uh the flavor will just really jump out which is really nice so let me come a little bit closer so you can see how pretty this is it’s very easy to eat this way uh if you’re entertaining this is a wonderful dish to make ahead of time and they look great and if you are growing to tomatoes and basil in your garden this is a nice idea well thanks very much I hope you enjoy look forward to seeing you again and don’t forget to subscribe and like if you like them okay take care everyone bye now