Caprese Skewers…Super Easy and Elegant Appetizer

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My family loves to get together for cocktails, appetizers and desserts.  We enjoy sitting around visiting with each other and having little plates of fabulous finger foods…this always leaves room for a yummy cocktail and a decadent dessert without stuffing ourselves silly with a huge meal in between (we have learned this lesson the hard way)!

This appetizer really doesn’t need much explanation.  It is super easy, requires no cooking and looks absolutely beautiful on a plate.  You can make this recipe as big or as small as you’d like, we generally have 5 or 6 different appetizers so we plan one of these per person, this recipe is for 6 skewers.

Caprese Skewers

6 wooden skewers

18 sweet cherry tomatoes

12 small fresh mozzarella balls

2 Tbsp. pesto

12 basil leaves

In a small bowl, toss fresh mozzarella in the pesto and refrigerate for about 30 minutes.

Assemble the skewers by alternating the ingredients…start with a tomato, next a pesto marinated mozzarella ball, then a fresh basil leaf.  Repeat, ending with a cherry tomato.  Trim the ends of the skewers if necessary to fit on your serving dish.

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Our latest appetizer get together with the Caprese Skewers as the beautiful centerpiece!

This recipe is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, Wednesday Extravaganza

Meatless Monday…Eggplant Parmesan.

I eat a pretty strict “Primal Blueprint” diet…no grains, legumes, refined sugar, LOTS of animal protein, healthy fats, nuts, seeds and vegetables with a limited dairy intake…BUT I do enjoy a Meatless Monday on occasion.  Some days just call for lighter fare.  One of the most satisfying and enjoyable vegetarian meals for me is my adapted version of the Eggplant Parmesan recipe from Elana Amsterdam’s Gluten Free Almond Flour Cookbook.  I had a wonderfully enjoyable lunch today with my Dad, this recipe is one of his favorites too!

My Meatless Monday Lunch...YUM!

So, here you go…Enjoy!

Ingredients:
  • 1 1/2 pounds eggplant
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1 cup buttermilk
  • 4 tablespoons coconut oil (or other high heat cooking oil)
  • 3 cups tomato sauce
  • 1-2 cups freshly grated mozzarella cheese (depending on how cheesy you like it!)
  • 1/4 cup freshly grated Parmesan cheese
Preparation:
Preheat the oven to 350°F.Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. Dip the eggplant slices in the buttermilk, then coat with the almond flour mixture.

Heat the coconut oil in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.

Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella. Place the remaining eggplant over the top, then cover with the remaining sauce and mozzarella.

Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.

Gluten Free Eggplant Parmesan

 

This recipe is shared at:

Slightly Indulgent Tuesday

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