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Caprese Skewers Recipe for Easy Party Appetizers

Caprese Skewers Recipe for Easy Party Appetizers

Fresh cherry tomatoes, creamy ciliegine mozzarella, and basil are threaded onto short appetizer picks, then finished with olive oil, balsamic glaze, salt, and pepper. This no-cook Italian appetizer makes about 24 small skewers in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 approximately 1 pint or 10–12 ounces Cherry or grape tomatoes
  • 24 approximately 8 ounces, drained Ciliegine mozzarella balls
  • 24 leaves Small fresh basil leaves
Seasoning and Finish
  • 2 tablespoons Extra-virgin olive oil
  • 2 tablespoons, plus more for serving Balsamic glaze
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Equipment
  • 24 4-inch picks Appetizer picks or small wooden skewers
Optional Homemade Balsamic Glaze
  • 1/2 cup Balsamic vinegar

Method
 

Step-by-Step
  1. Drain the mozzarella balls and pat them dry. Rinse the tomatoes and dry them thoroughly so excess water does not thin the dressing or collect on the platter.
  2. Thread one tomato, one folded basil leaf, and one mozzarella ball onto each 4-inch appetizer pick. The order may be reversed, but keep the basil between the tomato and cheese.
  3. Arrange the completed skewers on a serving platter in a single layer. Drizzle with olive oil and balsamic glaze, then sprinkle evenly with kosher salt and freshly ground black pepper.
  4. Serve immediately, or refrigerate the assembled skewers for up to several hours. If making them ahead, add the final balsamic drizzle shortly before serving.
  5. For homemade glaze, simmer 1/2 cup balsamic vinegar in a small saucepan over medium-low heat for 8–10 minutes, until reduced to roughly 3 tablespoons and thick enough to coat a spoon. Cool completely before drizzling.

Notes

Dry the tomatoes and mozzarella well before assembling. Bottled balsamic glaze is convenient and clings better than plain balsamic vinegar. If using larger fresh mozzarella, cut it into bite-size pieces before threading.