Caprese Cheese Kabobs with Balsamic Reduction — Damn Delicious

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Caprese Cheese Kabobs with Balsamic Reduction

The perfect summer grilling kabob using sweet, buttery juustoleipa “bread cheese”!

Carrying on from yesterday’s caprese theme, I come bearing caprese cheese kabobs. Now this recipe is actually in part of Wisconsin Cheese’s Grate. Pair. Share. Magazine where I got to use juustoleipa cheese for the very first time. Now if you’ve never tried juustoleipa, boy, are you in for a treat.

Juustoleipa is a baked “bread cheese” originally made from reindeer milk. It has a wonderfully buttery flavor with a slightly charred appearance for that tasty, caramelized crust, and it goes beautifully in these caprese cheese kabobs.

Alternating from grilled cherry tomatoes and crusty bread, they come together in a snap and is perfect for your summer grilling activities. Plus, with that balsamic reduction, you’ll be in cheese heaven. So be sure to add this to your summer menu – you’ll definitely want to try this cheese out!

Now for the giveaway!

The kind folks over at Wisconsin Milk Marketing Board is giving away a Wisconsin Cheese sampler along with some awesome cheese swag to celebrate their summer magazine issue. Just be sure to enter through the rafflecopter below. Good luck!

Giveaway ends on Sunday, July 28, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

Caprese Cheese Kabobs with Balsamic Reduction

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

The perfect summer grilling kabob using sweet, buttery juustoleipa “bread cheese”!

Ingredients:

  • 1/2 cup balsamic vinegar
  • 4 slices French bread, cubed
  • 1 cup mixed medley cherry tomatoes
  • 6 ounces Wisconsin Juustoleipa (bread cheese), cubed
  • Basil leaves, chiffonade, for garnish

Directions:

  1. To make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
  2. Preheat grill to medium high heat.
  3. Thread bread, cherry tomatoes, and juustoleipa alternately onto skewers, beginning and ending with the bread.
  4. Add skewers to the grill and cook until cheese has softened and warmed through, about 3-4 minutes.
  5. Serve immediately, drizzled with balsamic reduction and garnished with basil, if desired.

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Disclosure: This post is sponsored by Wisconsin Milk Marketing Board. All opinions expressed are my own.

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