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Le Chaudron recipe
Mini brochettes caprese
Mini caprese skewers
⏱ 15 minServes 8Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)mixed-color cherry tomatoes
300 g (11 oz)buffalo mozzarella pearls
1large bunch fresh basil
4 tbspextra-virgin olive oil
2 tbspbalsamic vinegar of Modena
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper
24small wooden skewersfor skewers
- 300 g (11 oz) mixed-color cherry tomatoes
- 300 g (11 oz) buffalo mozzarella pearls
- 1 large bunch fresh basil
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar of Modena
- 1 pinch fleur de sel (flaky sea salt)
- 1 pinch freshly ground pepper
- 24 small wooden skewers for skewers
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the tomatoes and basil; spin the basil dry.
- Drain the mozzarella pearls.
- Thread a mozzarella pearl, a basil leaf and a cherry tomato onto each skewer.
- Repeat to make 24 skewers, alternating the tomato colors.
- Make the dressing: mix the extra-virgin olive oil and balsamic vinegar.
- Season with flaky salt and plenty of pepper.
- Arrange the skewers on a platter and drizzle with the dressing just before serving.
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