When Greg and I met, he camped during deer season. He had grown up camping with his parents as a kid. I, on the other hand, had not. My family went camping once when I was a kid. That was our first-and last-time camping.
We bought our first camper a few years ago. We purchased a fixer-upper, and I had big ideas of what a little elbow grease could do. We took her camping once before we had completed the reno, and I fell in love with camping. Since then, we have upgraded campers, and camping has become one of my favorite pastimes.
A year ago, I swore that I could be a full-timer. Now, we have been living in our camper for five months. It hasn’t been terrible. I have certainly learned a lot about what I can live without. I may finally be able to purge once we get back in the house.
Not only have I learned to live with less, but I have also learned to cook differently. I do most meals in the crockpot or grill. We have a lot of salads and air fryer veggies.
Here is a recipe that is super easy to make. It’s perfect for any occasion, from simple cookouts to fancy parties. And this is the ideal time of year to make it, with the big, juicy blackberries available right now.
Prepare the skewers in advance, cover and refrigerate, then drizzle with balsamic glaze just before serving. These little appetizers are bursting with flavor and a sure a crowd-pleaser!
Blackberry Cucumber Caprese Skewers
Ingredients
- 50 mini fresh mozzarella balls
- 25 blackberries
- 25 basil leaves
- 25 cucumber chunks (English cucumber preferred)
- balsamic glaze
- 3-inch bamboo skewers
Instructions
- Layer your ingredients starting with mozzarella balls, then a folded basil leaf (or half basil leaf is very large), followed by a blackberry, chuck of cucumber and ending with another mozzarella ball.
- Line a serving tray with the finished skewers and refrigerate or serve right away.
- Drizzle with balsamic glaze just before serving.
