Caprese Skewers
Threading cherry tomatoes, fresh mozzarella balls, and basil leaves onto skewers turns a classic Caprese salad into a one-handed appetizer. Look for ciliegine — small mozzarella balls about the same size as cherry tomatoes — so each bite has the right ratio.
Snack · Vegetarian • 15 min
Ingredients
- 24 small fresh mozzarella balls (bocconcini or ciliegine, about 8 ounces)
- 24 cherry or grape tomatoes
- 24 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- Flaky sea salt and freshly ground black pepper
- 2 tablespoons balsamic glaze or reduced balsamic vinegar
- 24 toothpicks or small skewers
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Steps
- Thread one mozzarella ball, one basil leaf, and one tomato onto each toothpick. Arrange on a serving plate.
- Drizzle evenly with olive oil. Season with flaky salt and pepper.
- Drizzle balsamic glaze over the skewers. Serve immediately or within 1 hour at room temperature.
Tips & Variations
Make Ahead
Assemble skewers up to 2 hours ahead, cover, and refrigerate. Drizzle with oil, salt, and balsamic just before serving. Bring to room temperature for 15 minutes before serving.
Storage
Assembled skewers don't keep well — the basil wilts and tomatoes weep. Store components separately for up to 2 days and assemble fresh.
Substitutions
For a peach Caprese version, replace tomatoes with ripe peach wedges in summer. A small piece of prosciutto folded onto each skewer makes it more substantial. Pesto drizzled instead of balsamic gives a different direction.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
