Caprese Skewers
Ingredients
- 1 pint cherry tomatoes rinsed and dried, mixed colors optional
- 8 oz fresh ciliegine mozzarella balls small, packed in water — drained and patted dry
- 1 bunch fresh basil leaves about 24–30 medium leaves
- 2 tbsp extra-virgin olive oil best quality you have
- 2 tbsp balsamic glaze store-bought or homemade reduction
- 1/2 tsp flaky sea salt such as Maldon
- 1/4 tsp freshly cracked black pepper
- 24 small bamboo skewers or cocktail picks 6-inch length works well
Instructions
- Drain the ciliegine mozzarella balls and pat them thoroughly dry with paper towels. Rinse and dry the cherry tomatoes. Wash and gently dry the basil leaves, keeping them whole.
- Fold each basil leaf in half lengthwise — this makes threading easier and creates a prettier, more uniform look on the finished skewer.
- Thread each skewer in this order: one cherry tomato, one folded basil leaf, one mozzarella ball, then optionally a second cherry tomato to anchor the end. Repeat until all ingredients are used.
- Arrange the finished skewers on a serving platter or board in a single layer.
- Drizzle the assembled skewers evenly with extra-virgin olive oil, then drizzle the balsamic glaze over the top in a thin zigzag pattern.
- Finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately at room temperature for best flavor.
Notes
Make-ahead tip: Assemble up to 2 hours ahead and refrigerate covered. Add the olive oil and balsamic glaze only just before serving. Storage: Best consumed same-day. If storing leftovers, remove basil leaves, place in an airtight container, and refrigerate up to 1 day. Refresh with fresh basil and a new drizzle before serving. Variation: Add a folded piece of prosciutto to each skewer for a heartier, protein-rich bite. Upgrade: Substitute burrata cut into small pieces for an ultra-creamy variation.