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!