Caprese Skewers with Mozzarella and Cherry Tomatoes
A vibrant Italian-inspired appetizer featuring fresh cherry tomatoes, creamy mozzarella, and aromatic basil threaded on skewers. Simple, elegant, and bursting with summer flavors.
- 20 cherry tomatoes
- 20 small fresh mozzarella balls (bocconcini or ciliegine)
- 20 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
- balsamic glaze (optional, for drizzling)
- 20 small wooden skewers or toothpicks
- Rinse the cherry tomatoes and pat them dry. Have the fresh mozzarella balls and basil leaves ready. Lay out all 20 skewers on a clean work surface.
- Pick up the first skewer. Thread a cherry tomato onto the tip, then add a fresh basil leaf, followed by a mozzarella ball. Continue this pattern—tomato, basil, mozzarella—until you've used all ingredients and filled all 20 skewers.
- Arrange the filled skewers on a serving platter. Drizzle the extra virgin olive oil evenly across them. Sprinkle salt and freshly ground black pepper over the entire platter. If using balsamic glaze, drizzle sparingly for added flavor.
- Present the skewers immediately, or refrigerate for 30 minutes before serving for a chilled appetizer. Serve at room temperature or cold, depending on preference.
Chef's Note: Caprese skewers are the kind of appetizer that looks like you tried harder than you did — and that's entirely the point. The key is quality ingredients: use the freshest mozzarella you can find (bocconcini packed in water, not vacuum-sealed), ripe cherry tomatoes with real flavour, and a balsamic glaze that's genuinely thick and sweet rather than thin and acidic.
A few details make a difference: tear the basil rather than folding it flat so it doesn't bruise, and drizzle the olive oil just before serving rather than in advance so the tomatoes don't weep. If you're making these ahead for a party, assemble the skewers and refrigerate them uncovered on the platter — the air keeps the mozzarella from going slippery. Bring them to room temperature for 10 minutes before serving for the best flavour.
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