Caprese Skewers
Make Caprese Skewers for fresh, breezy party bites—assemble, drizzle, and serve immediately with bright flavor.
Ingredients
- 20 cherry tomatoes (or grape tomatoes, rinsed and patted dry)
- 20 fresh basil leaves (rinsed and patted dry)
- 20 mozzarella pearls (or diced fresh mozzarella, patted dry)
- 1 Tbsp balsamic glaze (for drizzling)
- 1 Tbsp extra virgin olive oil (for drizzling)
- freshly ground black pepper (for sprinkling)
- sea salt or kosher salt (for sprinkling, preferably a coarse salt)
Instructions
Step 1: Assemble the Skewers
Working with dry, shiny cherry tomatoes, small mozzarella pearls and fresh basil leaves, thread each small bamboo skewer with a balanced rhythm: two tomatoes, two mozzarella pearls and two basil leaves per skewer—fold larger basil leaves gently so they sit flat and tuck between the cheese and tomato. Pat each mozzarella pearl and tomato dry first so nothing is slippery; the aim is compact, tidy stacks where the glossy tomato skins and soft matte cheese alternate with the vibrant emerald basil. Lay finished skewers in neat parallel piles on a clean section of the counter while you prepare the serving platter.
Step 2: Arrange and Hold
Place a long, low matte white ceramic serving platter on the surface and arrange every skewer in a single layer, uniform spacing so the repeating red-green-white pattern reads clearly from above; include a small glass jar with balsamic glaze and a diminutive glass cruet of extra virgin olive oil nearby—liquids remain contained in vessels. If making ahead, cover loosely and refrigerate up to eight hours; otherwise leave uncovered and ready for dressing. Keep a small spoon or offset spatula resting beside the glaze jar as the only active tool so the scene feels lived-in but tidy.
Step 3: Dress and Serve
Just before serving, drizzle the skewers lightly with balsamic glaze and a whisper of extra virgin olive oil, then finish with a scatter of coarse sea or kosher salt and a grind of black pepper. Present the platter on the white quartzite tabletop so the bright tomatoes catch a gentle sheen, the basil leaves read as crisp emerald accents, and the mozzarella pearls offer a soft, creamy contrast. Serve immediately so the glaze clings glossy to tomato skins and pools delicately in the platter’s shallow curve.
Notes
- Pat the tomatoes and mozzarella dry to prevent soggy skewers.
- Dress the skewers just before serving to keep basil fresh.
- Use quality balsamic glaze and extra virgin olive oil for the best flavor.
- If making ahead, store undressed skewers in the refrigerator up to eight hours.
- Scale the ingredients easily for larger gatherings.