DCL Recipes: Caprese Salad Skewers and Skillet S'mores Featured

DCL Recipes: Caprese Salad Skewers and Skillet S'mores Amy Poore

Oh summer, how we’ve missed you. I think now is the perfect time to highlight a couple of simple recipes that perfectly reflect the lazy days of summer. Need a quick appetizer for pre-dinners or backyard patio parties? Try these caprese salad skewers. They take literally minutes to make, and they’ll go fast. And did you know that you can make s’mores at home without a campfire or a fire pit? Yep. These skillet s’mores are delicious, and they’re always a hit. 

Bon Appetit! 

Caprese Salad Skewers 
 
Cherry tomatoes, whole or halved for size and arrangement 
Fresh basil leaves 
Fresh mini mozzarella balls 
Good quality extra virgin olive oil 
Good quality balsamic vinegar 
Toothpicks or small bamboo skewers 
 
On each skewer, slide on mozzarella ball(s), a folded basil leaf, followed by the tomato. 

Arrange on serving platter and drizzle with olive oil and balsamic vinegar to taste. 

 

Skillet S'mores 


 
1/2 Tablespoon melted butter 
1 1/2 cup semi-sweet chocolate chips 
7-10 jumbo marshmallows, cut in half 
Box of graham crackers 
 
Preheat oven to 450 degrees. 
 
Swirl butter around the bottom and sides of an 8-inch iron skillet. 
Evenly spread chocolate chips in the bottom of skillet. 
Arrange marshmallow halves on top of chocolate chips (cut side down). 
Place on middle rack and bake 6-10 minutes, or until the tops of the marshmallows are browned. 
Let sit for five minutes; serve immediately with graham crackers. 
 
*Caution - skillet and dip will be hot. 

 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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