These Caprese skewers keep the classic ingredients of a traditional Caprese salad, but are transformed into an easy and fantastic appetizer or snack. They’re so flavorful and pretty, perfect for a brunch, holiday, summer get together, or any occasion!
Caprese Skewers are always a winner! Whether you need a quick and impressive appetizer for a get together, or just a simple afternoon snack.
During the summer months, I make these all the time when I have garden tomatoes and basil, but the colors alone are so perfect for Christmas that I make them then, too, and just buy the produce. No shame in that!
Ingredients you need for Caprese Skewers
You only need a handful of simple ingredients!
- Small mozzarella balls
- Cherry tomatoes
- Fresh basil leaves
- Olive Oil
- Balsamic glaze (or balsamic vinegar cooked down into a glaze)
- Seasonings (Italian, garlic powder, salt, and red pepper flakes)
They’re so simple, but are crazy tasty and look so lovely on a platter.
Recipe Tips for Caprese Skewers
- Use small cherry tomatoes about the same size as the mozzarella balls, so the skewers are evenly balanced.
- Very small basil leaves are best, otherwise they can overpower the other flavors.
- Cut in half and fold your basil leaves if you they are larger than 1-inch.
- For best flavor, marinate the mozzarella balls overnight before assembly.
- Don’t want to bite into big pieces of basil? Slice up the leaves and add them to the marinade instead of threading on the skewers.
- Replace the basil with small baby spinach leaves.
- Instead of two cherry tomatoes and one mozzarella ball, flip it and thread two mozzarella balls and only one cherry tomato.
- Short on time? Buy mozzarella balls that are already marinated.
- Swap out the cherry tomatoes for cantaloupe balls and add in some prosciutto. So good!
How to make Balsamic Glaze
Balsamic glaze is a balsamic reduction, which has a thicker consistency, stronger flavor, and better for drizzling. It’s now a fairly common item in most grocery stores, but if you can’t find it, you can easily make up a batch. It’s super easy.
To make balsamic glaze, add one cup of balsamic vinegar to a small saucepan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it’s done. As it cools, it will thicken a bit more.
Everyone loves these little skewers packed with refreshing classic flavors, and of course nobody can ever resist finger food on a stick!
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cracked red pepper flakes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 12 mozzarella balls (Ciliegine) , drained and patted dry
- 24 small cherry tomatoes (not grape tomatoes)
- 24 small fresh basil leaves
- 1/4 cup balsamic glaze
- 12 (4-inch) party skewers
- In a small bowl, whisk together the olive oil, Italian seasoning, cracked red pepper flakes, garlic powder, and salt. Add in the mozzarella balls and gently toss to coat. (For best flavor, let these marinate in the fridge overnight before assembly.)
- Assemble the skewers in this order: thread a cherry tomato, folded basil leaf, marinated mozzarella ball, another fold basil leaf, and another cherry tomato. Place on a serving platter.
- Drizzle skewers with a little balsamic glaze.
- Serve and enjoy!
- For recipe tips and variations, please refer to the full article.
- I recommend serving these the day they're assembled, otherwise the basil leaves will wilt and can turn brown around the edges.