Matt Armendariz’s new cookbook On A Stick! is fun. It’s well designed and of course, beautifully photographed (Matt is a professional food photographer who blogs at Matt Bites.) But above all else, it’s really fun. And according to Matt, not only is food on a stick more fun, it tastes better.
So to put his theory to the test and add some fun to our Memorial Day weekend, I made an entire meal on sticks. All of the food I made was inspired by recipes in the book – Fruit Salad Skewers, Grilled Pineapple Skewers, Chicken Kabobs with Orange Teriyaki Glaze and Caprese on a Stick.
We absolutely loved the Orange Teriyaki Glaze and I’ll post the Chicken Kabobs recipe later in the week. But the Caprese on a Stick was so good, it deserves a post of it’s own. I want it to be listed in my recipe index so I’ll be reminded next time I’m looking for a great appetizer to take to a party.
Of course one of the great things about stick food is that you can change it up any way you like. Matt’s original recipe uses Cherry Tomatoes and Mozzarella balls, but Costco was selling Mozzarella pearls, which were the perfect size to pair with grape tomatoes. I drizzled mine with a little balasmic vinegar and olive oil after I took the pictures.
- 12 small bamboo skewers
- 24 grape tomatoes
- 36 fresh mozzarella pearls
- 1/4 cup sun-dried tomatoes (not in oil)
- Fresh basil leaves
- Salt and Pepper
- Balsamic vinegar and olive oil (optional)
- Alternate grape tomatoes, mozzarella pearls, sun-dried tomatoes and basil leaves on small bamboo skewers. Sprinkle with salt and pepper. Serve with balsamic vinegar and olive oil, if desired.
This weekend I opted for light and healthy recipes from On A Stick! but I’m sure I’ll get around to making some of the more indulgent recipes like fried ravioli, corn dogs, or the one I’ve been drooling over, Cheesecake on A Stick.
I was sent a free copy of On A Stick! from the publisher to review. I received no compensation and the opinions expressed are my own.