1 container Grape Tomatoes pint
1 8 oz package fresh buffalo mozzarella
10-12 basil leaves
1 cup balsamic vinegar
1 package 6″ bamboo skewers
In a small sauce pan, place balsamic vinegar over medium heat, stirring frequently, until vinegar thickens and becomes syrupy. It’s done when you draw a line with a wooden spoon across the bottom of the pan, and the balsamic syrup holds its shape. Set aside to cool. You may need to reheat and add more balsamic if syrup becomes too thick.
Slice mozzarella into bite sized cubes. Assemble skewers with in a tomato-mozzerella-basil-tomato pattern. Repeat as desired.
With a small spoon, drizzle balsamic reduction over skewers.
Chorizo Crostini with Manchego
8 oz spanish chorizo
Small block of manchego cheese
1 clove garlic
5-6 grape tomatoes, halved
green onion, diced
extra virgin olive oil
toothpicks or skewers if desired
Preheat oven to 375 degrees F. Slice baguette into 1/4 in. pieces. Arrange on a cookie sheet, and bake for 10 minutes or until golden brown. Remove from oven and allow to cool.
Remove the casing from the chorizo. Slice into 1/4 in pieces. Drizzle olive oil once around a sauté pan. Brown the slices on each side. Remove from pan and set aside.
Rub the crostini with a bit of the fresh garlic clove and 1/2 of a tomato per bread slice. Layer with a piece of Manchego cheese and a slice of the chorizo. Stab with a skewer or toothpick, and garnish with green onion.
Prosciutto wrapped Melon with Honey Truffle Glaze
1/2 small – medium cantaloupe melon
5 – 6 thin slices of prosciutto
1 bunch fresh chives
3 tbs honey
1 tbs truffle oil
toothpicks or skewers (optional)
In a small sauce pan over medium heat, heat the honey until texture turns to liquid. Whisk in truffle oil. Remove from heat and set aside. You may need to warm the mixture again later.
Slice the cantaloupe into roughly 1.5 in pieces. Slice each piece of prosciutto into 3-4 parts (depending on whole slice size).
Wrap a slice of prosciutto around each piece of cantaloupe. Tie a loose knot around the wrapped fruit with a chive. Place a skewer or toothpick in the center of the wrapped cantaloupe, and drizzle with honey truffle sauce.
You can contact Jessica through her website www.shisosushicatering.com