This post may contain affiliate links. Please read our disclosure policy.
These Caprese Skewers take the classic tomato, mozzarella, and basil combination and turn it into a two-bite appetizer you can eat standing up. The mozzarella gets marinated first, so every bite tastes seasoned instead of plain. No cooking, about 10 minutes of hands-on work, and they’re always the first thing gone.
More fresh Italian favorites: Antipasto Skewers | Caprese Pasta Salad | Classic Bruschetta
Before You Get Started
- Marinate the mozzarella first — Plain pearls are mild and a little watery. Thirty minutes in olive oil, garlic, and dried basil fixes both.
- Dry the tomatoes and basil completely — Any water left on them thins the marinade and pools on the platter.
- Tear the basil instead of cutting it — A knife bruises the cut edge and it browns within an hour or two.
RECIPE WALK-THROUGH
How to Make Caprese Skewers
See the recipe card below for full, detailed instructions
There’s no cooking here, just a little marinating and some assembly. Start the mozzarella first and the rest takes about 10 minutes.
1. Marinate the Mozzarella
Combine the olive oil, dried basil, and chopped garlic in a medium bowl. Add the mozzarella balls and toss until they’re coated, then cover and refrigerate for at least 30 minutes. They’ll hold in the marinade for up to 24 hours, and the flavor only gets better.
If your mozzarella is packed in water, drain it and pat the balls dry first. Wet cheese won’t take on the oil. You can also skip this step entirely and buy pre-marinated mozzarella from the deli section.
Want to make a bigger batch of these to keep on hand? My Marinated Mozzarella Balls use the same method and are great on a cheese board.
2. Prep the Tomatoes and Basil
Wash the cherry tomatoes and basil, then dry both really well. Pat the tomatoes with a paper towel and lay the basil leaves out to air dry for a few minutes. Any water clinging to them will thin your drizzle later.
For larger basil leaves, tear them in half rather than slicing. Torn edges hold their color much longer, which matters if you’re assembling ahead.
3. Thread the Skewers
Thread one tomato, one folded basil leaf, and one mozzarella ball onto each skewer. Repeat the pattern if your skewers are long enough. Fold the basil rather than laying it flat so it doesn’t tear off the stick, and push the pieces close together without squishing them.
Short appetizer picks or 4-inch skewers hold about three pieces and are easiest for guests to grab. Six-inch skewers let you double the pattern for a fuller look.
4. Season, Drizzle, and Serve
Arrange the skewers on a platter in a single layer. Season with salt and pepper, then spoon the leftover marinade from the mozzarella bowl over the top. Finish with a drizzle of balsamic glaze right before you set them out.
Hold off on the glaze if the skewers are going in the fridge first. It slides off and pools at the bottom of the platter.
Serve pesto alongside for dipping, either jarred or my Nut Free Pesto if you’re serving a crowd with allergies in the mix. My Walnut Basil Pesto is the richer option.
Looking for the rest of the spread? My collection Best Dips and Hand Held Snacks has all my go-to appetizers in one place.
Building the Spread
Caprese skewers work on almost any table, but they shine next to salty, rich things that balance out all that fresh tomato and basil. Cured meats, olives, and a good cheese board are the natural partners.
- How many per person: Plan on two to three skewers per person if they’re part of a larger spread, or four to five if they’re one of only a couple of appetizers you’re serving. They go fast, so make more than you think you need.
Also great alongside these: Antipasto Platter | Charcuterie Board | Marinated Olives
Serve them cold from the fridge or let them sit out for 15 minutes first. Room temperature is better, since cold mutes the tomato flavor and firms up the mozzarella.
Storage Tips
Make Ahead and Storage
This is the part worth planning if you’re feeding a crowd.
Up to 24 hours ahead: Marinate the mozzarella. Wash and thoroughly dry the tomatoes and basil, then store them separately in the fridge.
Up to 12 hours ahead: Assemble the skewers. Lay them in a single layer in an airtight container, cover, and refrigerate. Stacking them crushes the basil and squeezes water out of the tomatoes.
Right before serving: Salt, pepper, marinade drizzle, and balsamic glaze. All four of those are last-minute jobs.
Assembled skewers can sit out at room temperature for about two hours. After that the basil starts to wilt and the mozzarella loses its texture.
Leftovers keep in an airtight container in the fridge for a couple of days. The basil will darken but the tomatoes and cheese are still good.
Frequently Asked Questions
Do I have to marinate the mozzarella?
No, but it’s the step that makes these taste like more than tomato and cheese on a stick. If you’re short on time, buy pre-marinated mozzarella from the deli case, or toss the plain pearls in olive oil and a pinch of salt while you prep the tomatoes.
Can I use a large ball of fresh mozzarella instead of pearls?
Yes. Cut it into pieces roughly the size of your tomatoes so everything fits on the skewer evenly. Pat the cubes dry before marinating, since a fresh ball holds a lot more moisture than pearls do.
What can I use instead of balsamic glaze?
Balsamic vinegar works, though it’s thinner and will run. You can also simmer balsamic vinegar with a spoonful of honey for a few minutes until it coats the back of a spoon. Or skip it and let the marinade drizzle carry the flavor.
Why did my skewers turn out watery on the platter?
Almost always the tomatoes. If they’re washed but not fully dried, that water runs out onto the platter and thins whatever you drizzled on top. Dry them well, and hold the glaze until right before serving.
More Easy Appetizers
Caprese Skewers
Equipment
- 4-inch skewers (can also use 6-inch skewers)
Ingredients
- 1 pint cherry tomatoes
- 8 ounces mozzarella balls pearls or bocconcini
- 24 fresh basil leaves
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 clove garlic roughly chopped
- Salt and pepper to taste
- Balsamic glaze for drizzling
- Pesto for dipping (optional)
Instructions
- In a medium bowl, combine the olive oil, dried basil, and chopped garlic. Add the mozzarella balls and toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
- Wash the cherry tomatoes and basil leaves. Dry both thoroughly, patting the tomatoes with a paper towel. Tear larger basil leaves in half.
- Thread one tomato, one folded basil leaf, and one marinated mozzarella ball onto each skewer, repeating the pattern if your skewers are long enough.
- Arrange the skewers in a single layer on a serving platter. Season with salt and pepper, then spoon the remaining marinade over the top.
- Drizzle with balsamic glaze just before serving. Serve with pesto on the side for dipping.
Notes
- Dry everything first: Water on the tomatoes or basil thins the drizzle and pools on the platter.
- Tear, don’t cut, the basil. Cut edges brown much faster, which matters if you’re assembling ahead.
- Drained mozzarella marinates better. If the balls are packed in water, drain and pat dry before tossing them in the oil.
- Shortcut option: Pre-marinated mozzarella from the deli section works if you’re short on time.
- Make ahead: Marinate the cheese up to 24 hours ahead. Assembled skewers hold in a single layer in the fridge for up to 12 hours. Salt, pepper, and glaze right before serving.
- Serving: Best at room temperature. Plan on two to three per person as part of a spread.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. The basil will darken but the tomatoes and cheese stay good.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
