These Caprese Skewers with Balsamic transform the classic Italian salad into a handheld delight. They’re a vibrant, no-cook appetizer perfect for any gathering. The combination of juicy tomatoes, creamy mozzarella, fresh basil, and rich balsamic glaze creates a memorable bite.
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Why You’ll Love This Caprese Skewers with Balsamic
- Effortless Elegance: Looks impressive but assembles in minutes.
- Perfect Flavor Balance: Sweet, creamy, fresh, and tangy in one bite.
- Incredibly Versatile: Fits as a starter, side, or light lunch.
- Make-Ahead Friendly: Assemble ahead, drizzle glaze before serving.
Ingredients & Tools
- 20 fresh cherry or grape tomatoes
- 20 small fresh mozzarella balls (bocconcini)
- 20 fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt flakes
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup high-quality balsamic glaze
Tools: 20 small wooden or bamboo skewers (about 6-inch), a large serving platter
Notes: The beauty of this recipe truly lies in the quality of your ingredients. Since there are so few components, each one really shines. Splurging on a good, thick balsamic glaze instead of regular balsamic vinegar makes a world of difference—it’s sweeter, syrupy, and clings to the skewers beautifully.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 8 g |
| Fat: | 12 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 4-5 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Can I use large mozzarella? You can, but the small bocconcini are ideal for skewering. If you only have a large ball, just tear or cut it into bite-sized, roughly 1-inch pieces. The rustic look is still charming!
- What’s the deal with balsamic glaze? Balsamic glaze (or crema) is simply balsamic vinegar that’s been cooked down until it’s thick and syrupy. It’s less acidic and much sweeter than the vinegar, making it perfect for drizzling. You can find it in most grocery stores near the oils and vinegars.
- How do I stop the skewers from splintering? If you’re using wooden skewers, give them a quick 30-minute soak in water before assembling. This prevents them from burning if you were to grill them, and it also stops any woody taste from transferring to your beautiful ingredients.
- Is the order important? For the best visual appeal and structural integrity, I find that tomato-mozzarella-basil is the golden order. The tomato and mozzarella act as sturdy anchors for the delicate basil leaf tucked in the middle.
How to Make Caprese Skewers with Balsamic
Step 1: First, get all your components ready. Give your cherry tomatoes a good rinse and pat them completely dry with a clean kitchen towel or paper towels. This is a small but crucial step—any extra water will dilute your dressing and make the skewers watery. Drain your mozzarella balls from their liquid and pat them dry as well. You’ll notice that dry ingredients help the olive oil and glaze stick much better.
Step 2: Now, select your freshest, most vibrant basil leaves. You want them to be a similar size, if possible, for a uniform look. If some leaves are gigantic, you can gently tear them in half. The aroma you get while handling the basil is part of the experience—it’s so wonderfully fresh and peppery.
Step 3: Time to assemble! Take a skewer and carefully thread one cherry tomato onto it, pushing it down so about two-thirds of the skewer is still free. Next, add one basil leaf by folding it gently—a loose fold or a little ruffled bundle looks lovely—and threading it through the center. Then, slide on one mozzarella ball. The trick is not to pack them too tightly; you want a little space between each ingredient so you can see all the beautiful colors.
Step 4: Continue this process—tomato, basil, mozzarella—until all your skewers are assembled. As you finish each one, place it neatly on your serving platter. You’ll start to see a stunning pattern of red, green, and white emerge. It’s really quite satisfying to see the platter fill up.
Step 5: Once all skewers are lined up on the platter, it’s time for the first layer of flavor. Drizzle the extra virgin olive oil evenly over all the skewers. Then, season generously with the sea salt flakes and a good crack of black pepper. The salt will start to draw out the natural juices from the tomatoes, creating a little bit of a delicious dressing right on the platter.
Step 6: Now for the grand finale—the balsamic glaze. Just before serving, take your bottle of glaze and drizzle it artistically back and forth over the entire platter. Don’t drown them; a little goes a long way. The dark, glossy syrup against the bright ingredients is just beautiful. Your Caprese Skewers with Balsamic are ready to dazzle!
Storage & Freshness Guide
- Fridge: Store assembled skewers (without glaze) in an airtight container with damp paper towels for up to 6 hours.
- Freezer: Not recommended; ingredients will become watery and lose texture.
- Reviving: If basil wilts, replace with fresh leaves; drizzle glaze just before serving.
Serving Suggestions
Complementary Dishes
- Garlic Herb Crostini — The crispy, garlicky bread is a fantastic textural contrast to the soft, juicy skewers and is perfect for soaking up any extra glaze and oil left on the platter.
- Prosciutto-Wrapped Melon — This classic pairing continues the Italian theme beautifully, with the salty, savory prosciutto complementing the sweet freshness of the skewers.
- Lemon Herb Grilled Chicken — For a more substantial meal, these skewers act as a vibrant, fresh side that cuts through the richness of perfectly grilled chicken.
Drinks
- A Crisp Pinot Grigio — Its light, citrusy notes and bright acidity are a perfect match for the fresh tomatoes and creamy mozzarella, cleansing the palate between each delicious bite.
- Sparkling Water with Citrus — A non-alcoholic option that adds a festive fizz; a slice of lemon or lime enhances the fresh flavors without overpowering them.
- Aperol Spritz — The bittersweet orange flavor and bubbly prosecco make for a celebratory drink that feels right at home with this Italian-inspired appetizer.
Something Sweet
- Lemon Sorbet — After the rich balsamic and creamy cheese, a scoop of sharp, refreshing lemon sorbet is the perfect palate-cleansing finish to the meal.
- Amaretti Cookies — These light, almondy Italian cookies are subtly sweet and have a lovely crumbly texture that provides a simple, elegant endnote.
- Dark Chocolate Truffles — A single, rich dark chocolate truffle offers a decadent contrast to the fresh appetizer, satisfying any chocolate craving without being too heavy.
Top Mistakes to Avoid
- Using wilted or bruised basil. Basil is incredibly delicate and can blacken and wilt quickly. Using less-than-fresh basil will make your skewers look sad and taste bland. Always look for vibrant green, perky leaves.
- Drizzling the balsamic glaze too early. If you add the glaze more than 15-20 minutes before serving, it will start to bleed its color into the white mozzarella and wilt the basil. For the best presentation, add it at the very last second.
- Skimping on the salt. Tomatoes and mozzarella really need that seasoning to wake up their flavors. Without enough salt, the skewers can taste flat and one-dimensional. Don’t be shy with it!
- Overcrowding the skewers. It can be tempting to load them up, but leaving a little space between each ingredient allows each flavor to be distinct and makes the skewers easier to eat.
Expert Tips
- Tip: For an extra flavor boost, you can marinate your mozzarella balls in a little olive oil, salt, pepper, and some dried Italian herbs for an hour or two before assembling. It infuses the cheese with even more deliciousness.
- Tip: If you can’t find balsamic glaze, it’s easy to make your own! Just simmer one cup of good balsamic vinegar in a small saucepan over low heat for 15-20 minutes, until it reduces by about half and coats the back of a spoon. Let it cool before using.
- Tip: To make these ahead, assemble the skewers (without the glaze and oil) and layer them between damp paper towels in an airtight container in the fridge. The damp towels will keep the basil from wilting for up to 6 hours.
- Tip: For a beautiful variation, try using different colored heirloom cherry tomatoes—yellows, oranges, and purples—to create a truly stunning and colorful platter that’s guaranteed to be a conversation starter.
FAQs
Can I make these Caprese skewers the night before?
You can prep the components, but I don’t recommend fully assembling them the night before. The salt will draw too much liquid from the tomatoes, and the basil will wilt and discolor. The best make-ahead strategy is to have everything washed, dried, and ready to go in separate containers in the fridge. Then, you can quickly skewer everything an hour or two before your event and add the oil, salt, pepper, and glaze right before serving.
What can I use instead of fresh mozzarella?
If you’re in a pinch, a firm block of low-moisture mozzarella cut into cubes can work, though the texture and flavor will be different—less creamy and more rubbery. For a dairy-free version, marinated tofu cubes or even large, creamy white beans like cannellini can be a surprisingly good substitute, offering a different but still delightful texture and a protein punch.
My balsamic glaze is too thick to drizzle. What should I do?
This happens sometimes, especially if the glaze has been in the fridge. Simply place the sealed bottle in a bowl of warm water for 5-10 minutes to gently warm it up and thin it out. You can also microwave it for a few seconds, but do it in short bursts and with the cap off to avoid any pressure build-up.
How do I transport these to a party?
Transportation is easy! Assemble the skewers and place them snugly side-by-side on a platter that fits snugly in a carrier or has a lid. Wrap the entire platter tightly with plastic wrap. Keep the olive oil and balsamic glaze in separate small, leak-proof containers or bottles. Once you arrive at your destination, unwrap, drizzle, and season. It’s a foolproof method.
Can I add meat to these skewers?
Absolutely! Folded slices of salami or prosciutto can be a delicious addition. I’d recommend threading a small folded piece after the mozzarella ball. The saltiness of the cured meat adds another wonderful layer of flavor, turning these from a light appetizer into a more substantial one.
Caprese Skewers With Balsamic
Make stunning Caprese Skewers with Balsamic in just 15 minutes! This easy no-cook appetizer is perfect for parties. Get the simple recipe now.
Ingredients
For the Ingredients & Tools
-
20 fresh cherry or grape tomatoes
-
20 small fresh mozzarella balls (bocconcini)
-
20 fresh basil leaves
-
3 tablespoons extra virgin olive oil
-
1/4 teaspoon sea salt flakes
-
1/4 teaspoon freshly cracked black pepper
-
1/4 cup high-quality balsamic glaze
Instructions
-
First, get all your components ready. Give your cherry tomatoes a good rinse and pat them completely dry with a clean kitchen towel or paper towels. This is a small but crucial step—any extra water will dilute your dressing and make the skewers watery. Drain your mozzarella balls from their liquid and pat them dry as well. You’ll notice that dry ingredients help the olive oil and glaze stick much better.01
-
Now, select your freshest, most vibrant basil leaves. You want them to be a similar size, if possible, for a uniform look. If some leaves are gigantic, you can gently tear them in half. The aroma you get while handling the basil is part of the experience—it’s so wonderfully fresh and peppery.02
-
Time to assemble! Take a skewer and carefully thread one cherry tomato onto it, pushing it down so about two-thirds of the skewer is still free. Next, add one basil leaf by folding it gently—a loose fold or a little ruffled bundle looks lovely—and threading it through the center. Then, slide on one mozzarella ball. The trick is not to pack them too tightly; you want a little space between each ingredient so you can see all the beautiful colors.03
-
Continue this process—tomato, basil, mozzarella—until all your skewers are assembled. As you finish each one, place it neatly on your serving platter. You’ll start to see a stunning pattern of red, green, and white emerge. It’s really quite satisfying to see the platter fill up.04
-
Once all skewers are lined up on the platter, it’s time for the first layer of flavor. Drizzle the extra virgin olive oil evenly over all the skewers. Then, season generously with the sea salt flakes and a good crack of black pepper. The salt will start to draw out the natural juices from the tomatoes, creating a little bit of a delicious dressing right on the platter.05
-
Now for the grand finale—the balsamic glaze. Just before serving, take your bottle of glaze and drizzle it artistically back and forth over the entire platter. Don’t drown them; a little goes a long way. The dark, glossy syrup against the bright ingredients is just beautiful. Your Caprese Skewers with Balsamic are ready to dazzle!06
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