Salt and Vinegar Potato Caprese Bites
This recipe and article will be printed in the June Wisconsin Badger Common’Tater,
a trade magazine that I am absolutely tickled to be a part of.
There you will find me writing potato related articles featuring delicious recipes...
some indulgent and some quick and healthy. (Here at Life On Granite Ridge you get an earlier look at this fun recipe since I simply can't wait until
the magazine comes out before I share it with you!)
Check out their site for more fabulous recipe ideas and other tidbits
of info on these versatile and interesting tubers.
And while you're out there browsing the web take a look at the Wisconsin Potato Growers Auxiliary, a wonderful organization focused on educating
consumers about the health benefits of potatoes, the potato industry, and how best to purchase, store, and prepare potatoes. Learn more about them and the way they share the industry and give back to the community HERE.
Sometimes as I wander the grocery store aisles or browse through the rows at the farmers markets inspiration strikes me. I love those moments and the way one little item can spark the thought for an entire recipe!
This happened recently when my eyes settled on some beautiful bunches of fresh basil. I was inspired to create a twist on the traditional Caprese Salad…. and use potatoes.... on a stick... with a reduction sauce. I told you I was inspired.
Scooping up some cherry tomatoes and little baby yellow potatoes I headed to my kitchen, and with my family hovering nearby as my samplers, I began the preparations. The outcome was a flavorful skewer of deliciousness! The potatoes have a faint bite from the salt and vinegar and the balsamic reduction offers a contrasting sweetness. The tomatoes and basil offer these little skewers a calm freshness that always reminds me of summers and gardens, and the fresh mozzarella brings everything together with its creamy texture.
Ok, ok… I’ll stop waxing poetic over these little bites and let you go so you can make them for yourself. Then you’ll see why I’ve fallen in love!
12 small golden creamer potatoes
1 bunch fresh basil leaves
12 cherry tomatoes
Package of fresh mozzarella pearls
1 ½ cups white vinegar
1 Tbsp salt
Balsamic Reduction Sauce for dipping and drizzling (recipe below)
12 large toothpicks or appetizer skewers
Combine potatoes, white vinegar, and salt in a saucepan.
Add enough water to cover the little potatoes by not quite 1 inch.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
Drain the water from the potatoes and allow them to cool just slightly.
To assemble your Potato Caprese Bites place a potato at the end of the toothpick (or appetizer skewer if using), followed by a leaf of basil (gently folded if need be to fit), then a tomato, and finally a pearl of mozzarella.
To serve either place the skewers onto a platter and drizzle all with the balsamic reduction or place the reduction sauce in a small serving bowl for dipping.
Balsamic Reduction Sauce
1 cup of good quality balsamic vinegar
Place the vinegar into a small saucepan.
Turn heat to medium high and bring vinegar to a boil.
Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down to about 3/4 cups. Stir frequently (be sure to keep an eye on it because it can burn quickly). You will know the reduction sauce is ready when it lightly coats the back of spoon.
Remove from heat.
Let reduction cool and serve.