Yield: 6 side dish servings
1 cup extra virgin olive oil
2 Tbsps. Spanish sherry vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. fresh oregano, chopped
1 tsp. crushed red chile flakes
2 tsps. garlic, minced
12 fresh mozzarella Ciliegine balls (1⁄3 oz. ea.)
12 seedless red grapes
12 pitted kalamata olives
12 cherry tomatoes
12 large caperberries
6 8-inch skewers (or 12 6-inch skewers)
- In a large bowl, mix first 6 ingredient. Add remaining ingredients; toss well to coat. Refrigerate two hours to marinate.
- Heat gas or charcoal grill to medium heat.
- For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato and 1 caperberry on each skewer; repeat so you have 2 of each item on each skewer. For 6-inch skewers, thread 1 of each item in order given on each skewer.
- Grill the skewers on all sides for 5 to 7 minutes or until cheese is soft and skewers are thoroughly heated. Serve as a side to grilled meats.
Recipe and photo from the Wisconsin Milk Marketing Board, Inc.