My book club has a foodie problem. It is so much fun. We take turns hosting. The host makes the main dish and everyone else brings, cocktail, sides, dessert, etc. I have found so many great recipes through this group. I am constantly asking for the recipe. I look forward to this night every month. Oh yeah, and we talk about the book.
My friend, Ashlee, made these skewers. By the way, she really needs a blog. She gave me the basic list of ingredients and I measured them out, so that everyone reading this blog could make them, too.
I decided to name these Summer Skewers, because they are perfect for cookouts AND tomatoes and cucumbers are at their peak (aka taste the best) in the summer.
Go to your favorite speciality olive oil shop. In Raleigh, I love Midtown Olive Oil. In Paris, TX, I love Olive Paris. In Beaufort, NC, I love Beaufort Olive Oil. They are all wonderful shops. Anyway, get thee to an olive oil shop and buy the garlic olive oil. It is so fabulous in this recipe. It is the secret ingredient.
- Grape Tomatoes, a pint, halved
- Mini-Mozzarella Balls, 16 oz.
- Kalamata Olives, 16 oz., pitted
- 2 Cucumbers, seeded and diced
- ¾ cup of Garlic Olive Oil
- ¼ cup of Balsamic Vinegar
- 1 teaspoon of Salt
- ½ teaspoon of Pepper
- ¼ teaspoon of Red Pepper Flakes
- 1 teaspoon of Oregano
- 1 tablespoon of Fresh Basil
- Skewer the tomato, mozzarella, olives, and cucumbers onto your toothpicks. Place in a shallow pan.
- Whisk together all of the other ingredients and drizzle over the skewers. Cover and refrigerate for 2 hours. If you marinate for longer the cheese will turn dark, due to the balsamic, but it will still taste delicious!
Happy Cooking, The Barbee Housewife