Caprese Skewers
Fresh cherry tomatoes, marinated mozzarella, and basil threaded onto skewers and finished with balsamic glaze. They take about 10 minutes to put together, need no cooking at all, and can be assembled ahead of your party.
Servings: 24
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
Calories: 47kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 0.2mg
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