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okra skewered with mozzarella, tomato, and basil

Okra Caprese Skewers

Michele Pesula Kuegler
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Appetizer
Servings 24 skewers

Ingredients
  

  • 12 okra pods
  • 1 tablespoon olive oil
  • 4 tablespoons balsamic vinegar
  • 24 grape tomatoes
  • Fresh mozzarella ciliegine size preferred*
  • Basil leaves

Instructions
 

  • Preheat oven to 425° F.
  • Remove stem end of okra, and slice in half lengthwise.
  • Brush both sides of the okra with olive oil.
  • Place okra, cut side down, on baking sheet.
  • Roast for 8 minutes.
  • Remove from oven, and flip so the okra is cut side up.
  • Roast for an additional 6 minutes.
  • Remove from oven, and coat okra with balsamic vinegar.
  • Roast for 2 more minutes.
  • Thread a grape tomato onto a cocktail toothpick.
  • Add an okra half, being sure to thread it near the end of the okra.
  • Thread a mozzarella onto the toothpick, followed by a piece of basil leaf.
  • Fold the okra so that you can thread the other end onto the toothpick.
  • Repeat with remaining ingredients.
  • Serve with extra balsamic vinegar, if desired.

Notes

*If you can’t find ciliegine, you can use fresh mozzarella cut into bite-sized cubes.
Keyword okra