Caprese Skewers
Cherry tomatoes, fresh mozzarella, and basil on picks with balsamic glaze
- 24cherry tomatoes(ripe)
- 24bocconcini(small fresh mozzarella balls)
- 24fresh basil leaves
- 2 tbspextra-virgin olive oil
- flaky sea salt
- black pepper(freshly ground)
- balsamic glaze(for drizzling)
Can be assembled up to 2 hours ahead. Cover and refrigerate. Bring to room temperature and add balsamic just before serving.
- 1Drain bocconcini and pat dry
- 2On each skewer or cocktail pick, thread: basil leaf, bocconcini, tomato
- 3Fold basil if leaves are large
- 4Arrange on serving platter
- 5Drizzle with olive oil
- 6Season with flaky salt and freshly ground pepper
- 7Drizzle with balsamic glaze just before serving
Use fresh mozzarella, not low-moisture - the texture is completely different. Choose tomatoes and mozzarella of similar size for visual balance. Balsamic glaze (reduced balsamic) clings better than regular vinegar. Let ingredients come to room temperature for best flavor.
The Caprese salad hails from the island of Capri, combining ingredients in the colors of the Italian flag. This skewered version transforms the classic salad into an easy-to-eat party format while maintaining the essential trio of tomato, mozzarella, and basil that defines the dish.