Caprese Skewers with Glaze Recipe
This Caprese Skewers with Glaze Recipe is a no-bake, fresh, and colorful party appetizer that turns classic tomato-basil-mozzarella flavors into adorable bite-size skewers with a sweet-tangy balsamic glaze.
About This Caprese Skewers with Glaze Recipe
If you love a good caprese salad but don’t want to fuss with plates, forks, and dressing at a party, these caprese skewers are your new secret weapon. They pack all the flavor of a traditional skewered Caprese salad—juicy cherry tomatoes, fresh mozzarella, and fragrant basil—into a hand-held snack that guests can grab and go.
I’ve been making some version of this caprese appetizer for years. It shows up on my kitchen counter every summer when tomatoes are sweet and basil threatens to take over the garden. I also pull it out during the holidays, because the red, white, and green colors look wonderfully festive on a buffet table.
What makes this caprese skewers recipe special is the glaze. A glossy balsamic glaze (sometimes called a balsamic reduction) adds a rich, slightly sweet layer that makes these feel a little fancy, even though they’re incredibly easy. We’re talking minimal chopping, no oven, and a big payoff in flavor.
They’re also a lighter party appetizer recipe. You’re serving fresh ingredients—tomato, basil, and fresh mozzarella skewers—so they don’t weigh everyone down like heavy dips or fried snacks. My friends who like to “eat a little lighter” at gatherings always hover near this platter.
Whether you’re planning a game-day spread, a backyard cookout, or a holiday open house, these balsamic caprese skewers belong on your list.
Why You’ll Love This Recipe
- No oven needed – This is a true no-bake, zero-cooking caprese appetizer.
- Ready in about 20 minutes – Perfect for last-minute guests or busy weeknights.
- Perfect party food – Bite size caprese on sticks means no forks, no mess.
- Healthy and fresh – You’re working with real, simple ingredients: tomato, basil, mozzarella.
- Easy to scale up – Double or triple for a big crowd without extra work.
- Make-ahead friendly – Assemble early, then drizzle the glaze just before serving.
- Kid- and adult-approved – Mild, familiar flavors with a fun “on a stick” presentation.
- Looks restaurant-worthy – The balsamic glaze appetizer finish makes them look catered.
- Flexible – Easy to adjust for gluten-free, low-carb, or vegetarian guests (they already are!).
Ingredients
Here’s everything you need for this Caprese Skewers with Glaze Recipe. Simple, everyday items, but the quality makes a big difference with a recipe this fresh.
-
1 pint (about 2 cups) cherry or grape tomatoes
(Look for firm, bright red tomatoes; mixed colors look beautiful too.) -
8 ounces fresh mozzarella balls (ciliegine or “cherry size”)
(If you can’t find small balls, cut a larger mozzarella log—BelGioioso or Galbani work well—into ¾‑inch cubes.) -
1 to 1¼ cups fresh basil leaves
(Small to medium leaves are easiest to skewer whole; larger ones can be torn in half.) -
2–3 tablespoons extra-virgin olive oil
(Use a good-tasting brand; this is a finishing oil, not just for cooking. California Olive Ranch or Colavita are great.) -
½ teaspoon kosher salt
(Use a bit less if you’re using fine table salt.) -
¼ teaspoon freshly ground black pepper
-
¼ to ⅓ cup thick balsamic glaze
(Store-bought is fine—look for a squeeze bottle labeled “balsamic reduction” or “balsamic glaze.” If you prefer homemade, reduce 1 cup balsamic vinegar on the stove until syrupy.) -
1 teaspoon honey or maple syrup (optional)
(For extra sweetness if your balsamic glaze is very tangy.) -
24–30 small wooden skewers or toothpicks (4–6 inches)
(Cocktail picks work well; just make sure they’re sturdy enough for the fresh mozzarella skewers.)
Ingredient tips:
- Tomatoes: Cherry or grape tomatoes both work. Grape tomatoes are often a bit firmer and hold better on the skewer for longer events.
- Mozzarella: Fresh, water-packed mozzarella gives you that classic soft, milky caprese flavor. Avoid pre-shredded or low-moisture blocks here.
- Balsamic glaze: If your glaze is very thick, you can whisk in a teaspoon of water to loosen it for easier drizzling. If it’s too thin, chill it for a bit to thicken.
Directions
Follow these simple steps, and you’ll have a platter of caprese party skewers ready before your guests even get their coats off.
-
Prep the ingredients
Rinse and dry the cherry tomato skewers ingredients first: tomatoes and basil. Pat the fresh mozzarella balls dry with paper towels. Removing extra moisture helps the oil and glaze cling better and keeps the skewers from getting watery. -
Season the mozzarella (little step, big flavor)
Place the mozzarella balls in a small bowl. Drizzle with 1–2 tablespoons of olive oil, then sprinkle with about half the salt and pepper. Toss gently. This seasons the cheese from the inside out and makes each bite taste more like an Italian appetizer recipe, not just plain cheese. -
Set up a skewer “assembly line”
Lay out your toothpicks or skewers, tomatoes, basil leaves, and seasoned mozzarella in front of you. This makes the process faster and less messy—I usually put on a favorite playlist and stand at the counter for this part. -
Assemble the skewers
For each bite size caprese skewer, thread on:- 1 tomato
- 1 basil leaf (folded in half if large)
- 1 mozzarella ball
You can reverse the order if you like, but I find tomato–basil–mozzarella sits nicely on a platter. Press gently so the ingredients are snug but not squished.
-
Season the assembled skewers
Arrange the skewered caprese salad pieces on a serving platter in a single layer. Drizzle with the remaining olive oil, then sprinkle on the rest of the salt and pepper. This adds extra shine and ensures the tomatoes and basil also get seasoning. -
Mix the glaze (if adjusting flavor)
If your balsamic glaze is very tangy or you want more sweetness, whisk the glaze with 1 teaspoon honey or maple syrup in a small bowl. Taste and adjust. You’re going for a sweet-tart flavor that makes your mouth water, not something harsh or sharp. -
Drizzle the balsamic glaze
Just before serving, use a small spoon or squeeze bottle to drizzle the glaze over the caprese skewers in thin lines. You don’t need to drown them—light ribbons look pretty and keep the skewers from getting sticky. If you’re serving a large crowd, you can also leave extra glaze on the side for dipping. -
Final touches and serve
If you have extra basil, scatter a few small leaves over the platter for a fresh look. Taste one skewer (cook’s treat!) and adjust salt or pepper on top if needed. Serve at room temperature for the best tomato-basil-mozzarella flavor.
Servings & Timing
- Yield: About 24–30 caprese skewers, depending on how many tomatoes and mozzarella pieces you use
- Prep Time: 20 minutes
- Chill/Rest Time: Optional 15–30 minutes in the fridge (for make-ahead)
- Total Time: 20–35 minutes
If you’re hosting, I like to assemble the skewers up to a few hours ahead, keep them chilled, then add the balsamic glaze right before guests arrive. It keeps the colors bright and the basil happy.
Variations
Here’s where you can have some fun—these easy caprese recipe twists are great when you want to change things up a bit.
- Prosciutto Caprese Skewers: Add a small folded strip of prosciutto between the basil and mozzarella for a salty, savory layer.
- Pesto Drizzle: Skip or reduce the balsamic glaze and drizzle basil pesto thinned with a bit of olive oil over the top.
- Strawberry Caprese Skewers: Swap half of the tomatoes with halved strawberries for a sweet-salty summer party appetizer recipe.
- Marinated Mozzarella: Marinate the mozzarella in olive oil, garlic, dried oregano, and red pepper flakes for at least 30 minutes before skewering.
- Gluten-Free & Keto-Friendly Focus: Use extra mozzarella and tomato on each skewer and keep the glaze light for a low-carb caprese hors d’oeuvres tray.
- Mini “Salad on a Stick”: Add a small folded piece of romaine or arugula leaf for even more fresh, salad-like crunch.
Storage & Reheating
These don’t really need reheating (no cheese pull here), but they do store nicely with a few simple tricks.
-
Fridge:
Store assembled caprese skewers (without glaze) in an airtight container or covered platter for up to 24 hours. The basil will be happiest if you lightly cover the platter with plastic wrap, without pressing down. -
With Glaze:
If you’ve already added the balsamic glaze appetizer drizzle, they’re still good for up to 12 hours in the fridge. The glaze may thicken a bit but will still taste great. -
Make-ahead tips:
- Assemble the fresh mozzarella skewers and season with olive oil, salt, and pepper.
- Hold off on the glaze until shortly before serving to keep everything glossy and bright.
- If the basil looks a little wilted from the fridge, let the skewers sit at room temperature for 15–20 minutes; they often perk back up.
-
Freezer:
I don’t recommend freezing these. Fresh tomato and basil don’t thaw well and will turn soft and watery.
Notes
After making this caprese skewers recipe for more parties than I can count, I’ve learned a few small lessons that make a big difference:
- Use dry ingredients. Patting the mozzarella dry and shaking excess water off the tomatoes means the oil and glaze will cling instead of sliding off.
- Room temperature tastes better. Tomatoes and fresh mozzarella have more flavor when they’re not ice cold, so let your skewers sit out for 15–20 minutes before serving if you’ve chilled them.
- Don’t overpack the skewers. It’s tempting to pile on ingredients, but too many pieces can make them hard to eat in one or two bites. Two or three items per stick are perfect.
- Choose smaller basil leaves. If you’re picking from a garden, go for the younger leaves. They’re tender and just the right size for caprese party skewers.
- Check your balsamic. Not all glazes taste the same. Some are very sweet, some sharper. Always take a tiny taste before drizzling; you can soften sharp ones with a bit of honey.
- Platter matters. A white or light-colored platter really makes the red, white, and green pop. A small thing, but it always gets compliments.
And you know what? Even when they aren’t perfect—maybe the basil is a little floppy or the glaze got a bit heavy-handed—people still gobble them up. They taste like summer and comfort and Italian sunshine, all on a stick.
FAQs
Can I make these caprese skewers the day before?
You can assemble the skewers up to a day ahead, cover them well, and refrigerate, but wait to add the balsamic glaze until a few hours (or minutes) before serving.
What kind of tomatoes work best?
Cherry or grape tomatoes both work, but grape tomatoes hold their shape a bit better, especially for longer events or outdoor parties.
Can I use regular mozzarella instead of fresh balls?
Yes, you can use a fresh mozzarella log and cut it into small cubes; just avoid pre-shredded mozzarella, since it doesn’t have that soft, creamy caprese texture.
Is balsamic glaze the same as balsamic vinegar?
Not exactly—balsamic glaze is balsamic vinegar that’s been reduced until thick and syrupy, sometimes with a touch of sweetener added.
How do I make homemade balsamic glaze?
Simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat, stirring now and then, until it’s reduced by about half and coats the back of a spoon; let it cool before using.
Can I make these without basil?
You’ll lose that classic tomato basil mozzarella combo, but if someone doesn’t like basil, you can use baby spinach or a small arugula leaf for a milder green.
How long can these sit out at a party?
They’re fine at room temperature for about 2 hours; if it’s very warm, try to keep them out of direct sun and bring out smaller platters in waves.
Are these caprese skewers gluten-free?
Yes, as written they’re naturally gluten-free—just double-check your balsamic glaze label to be safe.
Conclusion
These Caprese Skewers with Glaze feel fancy enough for a wedding shower, but they’re simple enough for a Tuesday night snack when you’re craving something fresh. You get everything you love about caprese salad—tomato, basil, mozzarella, and balsamic—in a fun, easy-to-eat party appetizer recipe.
Give this Caprese Skewers with Glaze Recipe a try for your next gathering, and let me know how they go over with your crowd. Leave a comment with your favorite variation, or peek around for more Italian appetizer recipes and easy caprese ideas to round out your menu.
Caprese Skewers with Glaze
Ingredients
- 1 pint cherry or grape tomatoes about 2 cups; look for firm, bright red tomatoes; mixed colors look beautiful too
- 8 ounces fresh mozzarella balls ciliegine or “cherry size”; if using a larger log, cut into 3/4-inch cubes
- 1 to 1 1/4 cups fresh basil leaves small to medium leaves are easiest; tear larger leaves in half
- 2 to 3 tablespoons extra-virgin olive oil good-tasting finishing oil
- 1/2 teaspoon kosher salt use a bit less if using fine table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/3 cup balsamic glaze store-bought or homemade balsamic reduction; thick but pourable
- 1 teaspoon honey or maple syrup optional, to sweeten a very tangy balsamic glaze
- 24 to 30 small wooden skewers or toothpicks 4–6 inches; cocktail picks work well
Instructions
- Rinse and dry the tomatoes and basil leaves. Pat the fresh mozzarella balls dry with paper towels. Removing excess moisture helps the olive oil and balsamic glaze cling better and keeps the skewers from getting watery.
- Place the mozzarella balls in a small bowl. Drizzle with 1–2 tablespoons of olive oil and sprinkle with about half of the salt and pepper. Toss gently to coat so the cheese is seasoned throughout.
- Arrange your skewers or toothpicks, tomatoes, basil leaves, and seasoned mozzarella in front of you to create an assembly line. This makes building the skewers quicker and less messy.
- For each skewer, thread on 1 tomato, 1 basil leaf (folded if large), and 1 mozzarella ball. Press the ingredients together so they are snug but not squished. Repeat until all ingredients are used.
- Arrange the skewers in a single layer on a serving platter. Drizzle with the remaining olive oil, then sprinkle on the rest of the salt and pepper so the tomatoes and basil are also seasoned.
- If your balsamic glaze is very tangy, whisk it with the honey or maple syrup in a small bowl. Taste and adjust to achieve a balanced sweet-tart flavor.
- Just before serving, use a small spoon or a squeeze bottle to drizzle thin lines of balsamic glaze over the skewers. Avoid overdoing it so the skewers don’t become sticky. Offer extra glaze on the side for dipping if desired.
- Scatter a few extra small basil leaves over the platter if you have them. Taste one skewer and adjust with a pinch more salt or pepper if needed. Serve at room temperature for the best flavor.
