Every month I receive a box of sample sizes of artisan food products from Hatchery. I love the fact that they include recipes online that use the amount of the sample items provided. Makes it easy to figure out what to make with these small sizes of product.
For June, one of the products featured was Cucumber Balsamic Vinegar from Olivelle. The recipe Hatchery provided was for these Watermelon Caprese Skewers. Both Mr. L and I admit, we were a bit leery about cheese and watermelon, but these turned out to be quite tasty. I will definitely make these again.
WATERMELON CAPRESE SKEWERS WITH CUCUMBER WHITE BALSAMIC
1 small watermelon, cut into cubes
1 16 ounce log of mozzarella, thinly sliced
1 bunch basil, leaves removed from stem
Olivelle Cucumber White Balsamic Vinegar
Assemble the skewers: add watermelon cube, basil leaf, and mozzarella slice. Repeat with the rest of the components.
Serve on a platter and dress with Olivelle Cucumber White Balsamic. Serves 10-15.
NOTE: Since it was just Mr. L and I, I didn't make a full batch. I just cut up some of the ingredients and made about 7 of the skewers.
NOTE: I'm sure you can make this with any balsamic vinegar but the Cucumber White Balsamic does give it a nice flavor and keeps it clean looking (where a dark balsamic doesn't). I added the vinegar to the watermelon since it sucked up the liquid better and then swashed a bit over the whole skewer.
NOTE: The mozzarella log is round. To make these look good, I had to chop the sides off the cheese to make them square. I did that for the photos. After I just cut the rounds in half. Not the best presentation but still tasted the same.