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–+ servings
Caprese skewers arranged on a white marble board with balsamic glaze drizzle, fresh basil leaves, and cherry tomatoes

Caprese Skewers

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 160 kcal

Equipment

  • 24 small appetizer skewers or cocktail picks
  • Paper towels
  • Large serving platter or board
  • Small spoon for drizzling

Ingredients
  

Main Ingredients

  • 1 pint cherry tomatoes ripe and sweet, about 24 tomatoes
  • 8 oz fresh mozzarella ciliegine or bocconcini patted dry, about 24 small balls
  • 24 fresh basil leaves medium-sized, whole
  • 2 tbsp extra virgin olive oil good quality
  • 2 tbsp balsamic glaze store-bought or homemade reduction
  • 1/2 tsp flaky sea salt Maldon or fleur de sel preferred
  • 1/4 tsp freshly ground black pepper
  • 24 small appetizer skewers or cocktail picks 4 to 6 inch size

Optional Add-Ons

  • 3 oz prosciutto di Parma thinly sliced, torn into pieces
  • 1/4 tsp red pepper flakes for a little heat

Instructions
 

Prep the Ingredients

  • Remove the fresh mozzarella balls from their brine and spread them on a paper towel-lined plate. Pat firmly dry with additional paper towels. This prevents excess moisture from watering down the platter.
  • Wash and dry the cherry tomatoes. If any are very large, halve them so they are roughly the same size as the mozzarella balls for even skewering.
  • Wash and gently dry the fresh basil leaves. Keep them whole — do not chop.

Assemble the Skewers

  • Take one skewer or cocktail pick and thread on one cherry tomato, pushing it to the bottom third of the skewer.
  • Fold one basil leaf in half and thread it onto the skewer directly above the tomato.
  • Thread one mozzarella ball onto the skewer above the basil leaf. Press gently so all three ingredients are snug together.
  • Repeat with remaining skewers until all ingredients are used. Arrange finished skewers on a serving platter or board as you go.
  • If using prosciutto, fold a small piece and thread it between the basil and mozzarella on each skewer.

Season and Serve

  • Drizzle the assembled skewers evenly with extra virgin olive oil.
  • Drizzle with balsamic glaze in a thin zigzag pattern over the platter.
  • Sprinkle flaky sea salt and freshly ground black pepper over the entire platter.
  • Serve immediately, or cover and refrigerate for up to 24 hours. Add the balsamic and olive oil drizzle just before serving if making ahead.

Notes

Make-Ahead Tip: Thread the skewers up to 24 hours ahead and refrigerate covered. Add the olive oil drizzle, balsamic glaze, and flaky salt right before serving for the best presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Refresh with a fresh drizzle of olive oil and new basil leaves before serving again.
Mozzarella Tip: Always pat fresh mozzarella completely dry before assembling. Excess brine will pool on the platter and dilute the flavors.
Balsamic Glaze vs. Balsamic Vinegar: Glaze (reduction) is thicker, sweeter, and clings to the ingredients far better than plain balsamic vinegar. Find it in most grocery stores near the vinegars and condiments section.
Scaling Up: This recipe doubles or triples easily for large parties. Budget about 4 skewers per person as an appetizer.

Nutrition

Calories: 160kcalCarbohydrates: 6gProtein: 9gFat: 11gSodium: 310mgFiber: 1gSugar: 4g
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