Chef Jackson Lamb from Metro State tells us about the Denver Food & Wine Classic.
DENVER FOOD AND WINE RECIPE
SALADE CAPRESÉ SKEWERS
12 grape tomatoes (Cherry tomato or similar may be substituted)
12 pre-formed balls of mozzarella cheese (Ciligene)
12 leaves of fresh basil
12 ornamental skewers, 4 inches long
1 ounce balsamic vinegar syrup
Begin assembly of the skewers by sliding a grape tomato onto your skewer approximately 1/3 down.
Follow with a basil leaf folded in half.
Follow with a Ciligene mozzarella ball.
Reposition these items so they are at the far end of the skewer away from the handle, enabling the guest to have a quick bite without having too much skewer.
Assemble the skewers on a white round or rectangular plate.
Drizzle with Balsamic vinegar syrup and enjoy!
This item pairs very well with Barone Fini Pinot Grigio