Fried Provolone-Tomato Skewers with Balsamic Reduction

Published on August 11, 2015 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 16 skewers
    • Difficulty Level

Aged Provolone cheese -a smoky semi-hard Italian cheese- is a perfect choice for frying in this flavorful starter.  Look for small skewers to serve on – they are quite the beautiful sight fanned out on a platter.  If you can’t find aged provolone, choose another firm cheese such as Asiago.  Freeze the cheese first for best results.

 

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Ingredients

  • 8 oz. aged provolone cheese, cubed
  • 1 egg, beaten
  • 1 cup panko or bread crumbs
  • ¼ tsp. freshly ground black pepper
  • ½ cup canola oil
  • 16 cherry tomatoes, halved
  • 1 bunch fresh basil leaves
  • 16 short wooden or plastic skewers

  • Balsamic Reduction
  • 1 cup balsamic vinegar
  • 1 tbsp. light brown sugar

Instructions

  1. Place egg and panko/bread crumbs in separate bowls for dredging.  Season crumbs with pepper.   Dredge cheese cubes in egg, then in crumbs.  Place breaded cubes on waxed paper until ready to fry. 
  2. Heat oil in medium frying pan over medium-high heat until oil is hot and shimmering.  Fry cheese cubes until golden brown, turning once – about 1 minute per side. Using a slotted spoon, transfer to a plate lined with paper towels to drain and cool slightly.
  3. To assemble skewers: Carefully thread a tomato half (cut side up), a baby basil leaf (or medium leaf folded over), cheese cube, another basil leaf, and finish with another tomato half (cut side down).  Drizzle with balsamic reduction immediately before serving. 
  4. Balsamic Reduction
    1. Place vinegar and brown sugar in small saucepan over medium heat.
    2. Whisk to blend.
    3. Bring to a boil and cook until mixture is reduced by more than half, about 20 minutes; mixture should have a syrupy consistency. Remove from heat, allow to cool.
    4. Transfer to a container or squeeze bottle to store.
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