I was supposed to bring an appetizer and veggie tray for Christmas. “No problem!” I thought. I’d recently found a recipe I was super excited about making. Well, work, errands, naptime, and kids meant I didn’t have the time to make the planned recipe. I had to find something in my kitchen that would be worthy of a Christmas Eve gathering; I came up with fruit and mozzarella cheese/tomato kabobs. I also made a balsamic vinegar reduction so we could dip the cheese/tomato kabobs. Turns out the reduction was better paired with the fruit kabobs! My dad even asked me what I added to the “chocolate.” I wonder if we could fool kids into thinking balsamic vinegar reduction is chocolate… Maybe we’ll have a future post about ice cream topped with berries and balsamic vinegar reduction!
- Grapes, purple
- Balsamic vinegar
- Pour balsamic vinegar into a saucepan. Over low heat (like a 1-2), reduce the balsamic vinegar. Do NOT let it boil because it will turn gooey and/or hard. In my experience, as long as it doesn’t boil, you reduce it for as long as you like, to the consistency you like.
- Slice strawberries in half.
- Assemble the kabobs – 1/2 of a strawberry, a grape, and a raspberry on a toothpick.
- Serve the kabobs with some dipping sauce on the side!