Caprese is a symbol of Italian cuisine, which every time we proves how tasty and yet simple it can be snack. Traditionally, these are slices of mozzarella spread on a plate, Tomatoes and basil leaves. But you can go ahead and cook caprese in the form of canapes. To do this, you need Bocconchini mozzarella and grape tomatoes, they are almost the same size and will look harmoniously on one sprig of rosemary, which we will use instead of skewers, and instead of basil, and as decor. Sprinkle canapes with plum jam dressing and balsamic vinegar and serve. Especially spectacular their Christmas the tips will look on the New Year’s table. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Quantity: 20 canapes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 20 balls of mozzarella boccini
- 1 tbsp. olive oil
- 1 tsp red pepper flakes
- 1 can 425 gr. plum jam
- 1 tbsp. balsamic vinegar
- 20 fresh sprigs of rosemary
- 4 tbsp. grape tomatoes
- Special equipment: plastic bottle for sauces
Recipes with similar ingredients: grape tomatoes, cheese mozzarella, plum jam, balsamic vinegar, rosemary
Recipe preparation:
- Put the boccini in a large bowl and add the olive oil, red pepper flakes, salt and black pepper. Cover with plastic and put marinate in the refrigerator for at least 1 hour.
- In a food processor or blender, mix plum jam with balsamic vinegar to a homogeneous consistency. Pour the mixture into a medium-sized pot and bring to a boil for moderate high heat. Reduce heat and simmer at a slow boil, until the mixture does not evaporate for about half a few minutes. She is it should be pretty thick, but remember that the mixture will be continue to thicken as it cools. When it cools, pour it over in a bottle for sauces and refrigerate.
- Bare about 5 cm. Of the bottom of the rosemary branches, cutting leaves. Plant on each branch a tomato, and then a ball mozzarella. Arrange on a platter, cover and place in refrigerator until ready to serve. Just before serving sprinkle the appetizer with plum sauce.
