The assembly is like this- wrap a lil tomato with a basil leaf, skewer it, then add the hunk of mozzarella. You could find your own way too, if you want to make things difficult or just don't like following directions. I threw these over low direct heat on a gas grill preheated to 300F. 30 seconds on each side is enough to lightly toast. Any more than a half minute will leave you with grates covered with melted mozzarella. That would suck! This would not be time to wander too far...you might be able to open a nice red while they're cooking, that's about it. You can skip the grilling step too, I just think the smoky flavor of the mozz should pay tribute to outdoor cooking, it's your choice there. Plate up and then lightly season with S&P, then drizzle sparingly with EVOO and the balsamic.
Caprese Skewers with Smoked Mozzarella
20 fresh basil leaves
20 grape tomatoes
6-8oz. smoked mozzarella, cut into 1"
20 wooden toothpicks
This is the time to break out that 25-yr. balsamic from Modena. You only need a tiny bit, the concentrated flavor goes a long way and should not be overpowering. The S&P, well of course the P is for freshly cracked black pepper and the S, while normally for Kosher, this time you should get all fancy with some fleur de sel or a similar finishing sea salt. Tomatoes without salt? Sheeeeeiiiiiiiit.
Even the grainy camera phone pic can't hide the deliciousness packed into these little guys- the caprese, thank you Capri. You kick ass. You too, summer. You like to party in my mouth and I like it.