Quantcast
☰ menu   

Bocconcini & Pickled Cherry Skewers

Bocconcini & Pickled Cherry Skewers
Bite-size bocconcini (mozzarella balls) and quick-pickled fruit make perfect hors d’oeuvres to serve with cocktails. You’ll need about two dozen 4- or 5-inch bamboo skewers for this recipe. Plan ahead to make the pickled cherries, as they’ll need to sit in the refrigerator for at least 8 hours before use.
Write a review
Print
PICKLED CHERRIES
  1. 1 cup white wine vinegar
  2. ¾ cup sugar
  3. 1 tablespoon kosher salt
  4. 2 strips orange zest
  5. 1 stick cinnamon
  6. 1½ teaspoons mustard seeds
  7. 1 bay leaf
  8. ¼ teaspoon crushed red pepper
  9. 1 pound red cherries
SKEWERS
  1. 1 pint bocconcini mozzarella (1-ounce balls)
  2. ¼ pound thinly sliced prosciutto
  3. 24 medium-size fresh basil leaves, washed
  4. 24 ½-inch-thick toasted baguette slices
Instructions
  1. PICKLED CHERRIES: In a medium nonreactive saucepan, combine vinegar, sugar, salt, orange zest, cinnamon, mustard seed, bay leaf, and crushed red pepper. Bring to a boil over medium heat.
  2. While pickling liquid comes to a boil, de-stem and pit cherries (keep whole) using an olive or cherry pitter. Do this over a bowl to catch juices. Discard pits and combine collected juice and cherries in a glass or ceramic jar or bowl.
  3. When liquid comes to a boil, pour over cherries. Let come to room temperature, then place a piece of plastic or small plate on the surface of the liquid, to keep cherries submerged. Refrigerate, storing 8 hours to 1 week.
  4. SKEWERS: With a slotted spoon, transfer bocconcini mozzarella from container to a plate. Using the same spoon, transfer cherries from pickling liquid to a separate plate. Cut prosciutto slices in quarters.
  5. Pair each pickled cherry with a piece of prosciutto and each mozzarella ball with a basil leaf. Skewer one of each set. Rest each skewer on a baguette slice and serve immediately.
culture: the word on cheese http://culturecheesemag.com/

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe