A few weekends ago, while on bridesmaid duty for my pal Tessa, I arrived at the rehearsal dinner with a growling stomach. I grabbed a glass of wine and promptly accepted an appetizer offered by a college-age waitress. I was so glad to see this stranger that I almost hugged her.
She had a whole plate of cute caprese skewers in her arms, complete with a bowl of balsamic dipping sauce that was thick enough not to drip all over my new silk dress. It’s the little things.
I grabbed a skewer, then another, and marveled at how simple and perfect these appetizers were. Tomato, basil and mozzarella on a stick. They’re easy to make, easy to hold and easy to eat. You can’t say that for most appetizers, which make mingling and eating at the same time a less-than-pleasant affair. (Like, why do we serve big hunks of broccoli on veggie trays? So we can all walk around with broccoli bits between our teeth? Am I the only person who experiences party broccoli paranoia? Please say no.)
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