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Caprese skewers with cherry tomatoes, fresh mozzarella, and basil on a white marble board drizzled with balsamic glaze

Caprese Skewers

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 180 kcal

Equipment

  • 6-inch appetizer skewers or toothpick picks
  • Serving board or platter
  • Paper towels

Ingredients
  

For the Skewers

  • 1 pint cherry tomatoes mixed red and yellow, ripe and firm
  • 8 oz fresh mozzarella pearls (ciliegine) drained, brought to room temperature
  • 1 bunch fresh basil leaves medium to large leaves, washed and dried
  • 2 tbsp extra virgin olive oil good quality finishing oil
  • 3 tbsp balsamic glaze store-bought or homemade reduced balsamic
  • 1 tsp flaky sea salt Maldon or fleur de sel preferred
  • 1/4 tsp freshly cracked black pepper
  • 24 6-inch appetizer skewers or toothpick picks

Instructions
 

Prepare the Ingredients

  • Rinse the cherry tomatoes and pat dry. Remove the mozzarella pearls from their liquid and pat dry with paper towels. Allow mozzarella to sit at room temperature for 15 minutes — this makes it noticeably creamier and more flavorful.
  • Wash and gently dry the fresh basil leaves. Select medium-to-large leaves for the best flavor and easiest folding.

Assemble the Skewers

  • Thread one cherry tomato onto a skewer, pushing it down to the bottom third.
  • Fold a basil leaf in half or thirds (depending on size) and thread it onto the skewer after the tomato.
  • Add one mozzarella pearl, pushing it snugly against the basil leaf.
  • Finish with a second cherry tomato on top to secure everything in place. Repeat with remaining skewers until all ingredients are used.

Dress and Serve

  • Arrange the finished skewers on a serving board or platter in a single layer.
  • Drizzle extra virgin olive oil generously over all the skewers.
  • Drizzle the balsamic glaze in a zigzag pattern across the skewers.
  • Scatter flaky sea salt and freshly cracked black pepper over the top. Serve immediately at room temperature for the best flavor and texture.

Notes

Make-ahead: Assemble skewers up to 4 hours ahead and refrigerate covered. Add olive oil, balsamic glaze, and salt only right before serving. For a prosciutto variation, fold a thin half-slice of prosciutto around the mozzarella before skewering. Homemade balsamic glaze: Simmer 1 cup balsamic vinegar over medium-low heat for 15–20 minutes until reduced by half and syrupy. Cool completely before using — it thickens as it cools.

Nutrition

Calories: 180kcalCarbohydrates: 7gProtein: 10gFat: 12gSodium: 320mgFiber: 1gSugar: 5g
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