Caprese Skewers with Glaze
These Caprese Skewers with Glaze are a no-bake, fresh, and colorful party appetizer that turns classic tomato-basil-mozzarella flavors into bite-size skewers finished with a sweet-tangy balsamic 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.
Notes
For best flavor and texture, pat the mozzarella and tomatoes dry so the oil and glaze cling instead of sliding off. These skewers taste better at room temperature than straight from the fridge, so let them sit out 15–20 minutes before serving if chilled. Don’t overload each skewer—2 to 3 ingredients per stick keep them easy to eat in one or two bites. Store assembled (without glaze) in the fridge for up to 24 hours and add the glaze shortly before serving. Do not freeze.
Nutrition
Calories: 80kcal
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