Caprese Salad Skewers
Fresh cherry tomatoes, mozzarella balls, and basil layered on skewers for an easy, colorful appetizer with optional balsamic drizzle.
Equipment
- Bamboo skewers (short) or toothpicks
- Serving platter or board
- Small bowl (for holding basil and mozzarella as you assemble)
- Spoon or squeeze bottle (for balsamic glaze)
- Paper towels (to gently dry mozzarella if needed)
Ingredients
- 1 pint cherry tomatoes
- 1 pound fresh mozzarella balls bocconcini/ciliegine
- Fresh basil leaves
- Balsamic glaze optional
- Salt to taste
- Black pepper to taste
- Skewers or toothpicks
Instructions
- Prep the ingredients: Rinse and dry the cherry tomatoes. Drain the mozzarella balls and pat them gently with paper towels so the skewers don’t get watery.
- Build the skewers: Thread a cherry tomato, then a basil leaf (fold it if it’s large), then a mozzarella ball. Repeat the pattern until the skewer is filled, leaving room at the end to hold it comfortably.
- Season: Arrange on a serving platter. Sprinkle lightly with salt and black pepper right before serving.
- Optional drizzle: Add balsamic glaze in a light zigzag drizzle, or serve it on the side so everyone can choose their level of sweetness.
- Serve fresh: These are best the day they’re made, served chilled or at cool room temperature.
Notes
- Pat the mozzarella dry for the best texture and presentation.
- Add salt and balsamic glaze right before serving to prevent excess moisture.
- If using toothpicks, choose larger tomatoes and smaller basil leaves for easier stacking.