Badger Common’Tater June 2017 Issue
Salt & Vinegar Caprese Bites
Column and photos by Ali Carter, Vice President, WPGA Auxiliary
Sometimes as I wander the grocery store aisles or browse through the rows at farmers’ markets, inspiration will strike me. I love those moments and the way that one little item can spark the thought for an entire recipe!
This happened recently when my eyes settled on some beautiful bunches of fresh basil.
I was inspired to create a twist on the traditional Caprese salad … and use potatoes … on a stick … with a reduction sauce. I told you I was inspired.
Scooping up some cherry tomatoes and little baby yellow potatoes, I headed to my kitchen, and with my family hovering nearby as my samplers, I began the preparations. The outcome was a flavorful skewer of deliciousness!
The potatoes have a faint bite from the salt and vinegar, and the balsamic reduction offers a contrasting sweetness. The tomatoes and basil give these little skewers a calm freshness that always reminds me of summers and gardens, and the fresh mozzarella brings everything together with its creamy texture.
Ok, ok, I’ll stop waxing poetic over these little bites and let you make them for yourself. Then you’ll see why I’ve fallen in love!