Eating Local – Kid Style! Maple Balsamic Caprese Kabobs

I am not sure why but my kids love anything that has been stabbed by a tooth pick!  We were having company over and instead of salad the girls were far more interested in making kabobs – they used the classic Caprese salad fixings, only on a stick and “dunked” instead of drizzling.  Despite these little treats having a grown up taste, they were definitely a hit with the under 12 crowd!

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From the Garden:

Sun Gold baby tomatoes

Genovese Basil

Sweet Basil

Purple Opal Basil

From the Store:

Liquid Gold Maple Balsamic Vinegar (Local!)

Fresh Mozzarella mini balls

How they did it:

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Simplicity is the key to success!  The girls stabbed a tomato, then a basil leaf or two, then a cheese ball.  After arranging them on a plate, they dunked them in Maple Balsamic Vinegar.  My Hubby preferred to dunk them in a mixture of Olive Oil, traditional Balsamic vinegar, garlic and sea salt (I had some dressing made from another night, the maple was too sweet for him…)

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They did not last long enough to get a picture of the full tray!

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5 thoughts on “Eating Local – Kid Style! Maple Balsamic Caprese Kabobs

  1. What a great way to get the kids involved in the kitchen! Prepping salad this way as a canapé is such a great way to getting them eating fresh healthy veg. I’ll have to remember this one for when our little boy is old enough.

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  2. What a great way to get the kids involved in prepping fresh healthy canapés (and eating them too)! I’ll have to remember this one for when our little boy is old enough to help in the kitchen.

    Liked by 1 person

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