We had a GREAT weekend. Lots of time spent with friend’s, who doesn’t love that?
How was your weekend?
It all started Friday night, duh, isn’t that when all weekends start? Anyway, we had friend’s over for food and wine. I love these friend’s for many reasons, one of those reasons: they love healthy GOOD food. They’re about quality over quantity, and the healthier, the better. People after my own heart!
We spent days sending each other texts, HeyTell messages and FB messages about the food. Bottom line, there had to be ample amounts of cheese. Everything else was optional.
The menu was simple:
I don’t know what I loved most from the menu, but the sauce for these kabobs, it might have been the best thing on the table. Maybe it was the sangria in us, but we we’re literally drinking it by the spoonful. It was SOOOO sweet and a perfect pairing with these dainty little fruit kabobs. The basil added a fresh kick, the mozzarella was creamy, and the fruit was juicy. And the sauce, that just put these over the top into an almost sinful category.
Summer Fruit Kabobs
1 pint raspberries
a bunch of basil leaves
6 oz mozzarella, cut into 1/2 inch cubes
Add the items to the toothpicks. You can do whatever order you want, just don’t end with the basil because it will fall off easily if you don’t have something on either end of it holding it on.
Store in the refrigerator until ready to serve. Can be made a day ahead of time too, convenient, yes!
Raspberry Wine Sauce
1/2 cup raspberry wine (It’s super thick and syrupy. My friend, Bonnie, got it from Trader Joe’s)
2 tbsp balsamic vinegar
Add the wine and balsamic to a small saucepan and cook over high heat until it begins to boil around the edges. Lower the heat to medium and cook until the liquid has reduced in volume. This can take 10-20 minutes), so be patient. Stir occasionally. Allow it to cool completely. It thickens as it cools and turns into the perfect ‘drizzle’ consistency. Although it is still drinkable through a straw, we tried. It’s THAT good!