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Easy Caprese Skewers with Almond Pesto Dipping Sauce

Easy Caprese Skewers with Almond Pesto Dipping Sauce

Fresh tomatoes, mini mozzarella, and basil are threaded onto small skewers and served with a spoonable homemade almond pesto. This no-cook appetizer takes about 20 minutes, or 20 to 30 minutes if the almonds are toasted.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Caprese Skewers
  • 24 Cherry or grape tomatoes
  • 24 Mini fresh mozzarella balls, such as ciliegine or bocconcini
  • 24 Small fresh basil leaves, or larger leaves torn in half
  • 24 Small wooden skewers or cocktail picks
  • 1-2 tablespoons Extra-virgin olive oil, optional
  • 1-2 tablespoons Balsamic glaze, optional
  • To taste Kosher salt and freshly ground black pepper
Almond Pesto Dipping Sauce
  • 1 cup Packed fresh basil leaves
  • 1/2 cup Blanched or whole almonds
  • 1/2 cup Finely grated Parmesan cheese
  • 1 Garlic clove
  • 1 tablespoon Fresh lemon juice, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup Extra-virgin olive oil, plus more as needed

Method
 

Step-by-Step
  1. If desired, toast the almonds in a dry skillet over medium heat for 5 to 8 minutes, stirring frequently, until lightly golden and fragrant. Cool them briefly before making the pesto; raw almonds also work well.
  2. Add the almonds, garlic, basil, Parmesan, salt, pepper, and lemon juice to a food processor. Pulse until the ingredients are finely chopped, pausing to scrape down the sides if needed.
  3. With the processor running, slowly pour in the olive oil until the pesto is thick but spoonable. For a dipping sauce, thin it with 1 to 2 tablespoons additional olive oil or water if necessary.
  4. Drain the mozzarella well and pat it dry. Dry the tomatoes thoroughly as well, since excess moisture can make the skewers watery and cause liquid to pool on the serving platter.
  5. Thread one tomato, one basil leaf, and one mozzarella ball onto each skewer. Repeat the order if using longer skewers.
  6. Arrange the skewers on a platter and season lightly with salt and freshly ground black pepper. Drizzle with olive oil and add balsamic glaze if desired.
  7. Spoon the almond pesto into a bowl and serve it alongside the skewers. Refrigerate assembled skewers for up to several hours, then bring them close to room temperature before serving.

Notes

Toast the almonds for a deeper, nuttier flavor, or use them raw for a fully no-cook preparation. Add balsamic glaze just before serving so it does not discolor the mozzarella or basil. Marcona almonds, Pecorino Romano, lemon zest, or red-pepper flakes can be used as optional variations.