Caprese Sticks Recipe

Prep ingredients

Pat the mozzarella balls dry with paper towels to remove excess moisture. Rinse and dry the grape tomatoes. If basil leaves are large, tear each into halves so they sit neatly on the skewer.

Assemble skewers

Thread one grape tomato, one basil leaf (folded if large), and one mozzarella ball onto each skewer. Repeat so each skewer contains tomato → basil → mozzarella. Place assembled skewers on a platter in a single layer. Lightly season the mozzarella and tomatoes on the platter with the coarse kosher salt and 1 tsp freshly ground black pepper, distributing evenly.

Make the vinaigrette: in a small bowl or jar combine 6 tsp prepared basil pesto, 2 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1 tsp white wine vinegar, and 1 tsp honey. Whisk or shake until emulsified. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If using, whisk in 1 tbsp grated Parmesan for extra savory flavor. The vinaigrette should be pourable but slightly thick; if too thick, add up to 1 tsp water or additional lemon juice to loosen.

Transfer vinaigrette to a small squeeze bottle or spoon it into a small serving bowl for drizzling.

Just before serving, drizzle the pesto vinaigrette over the assembled skewers in a thin even stream. Alternatively, pass the vinaigrette for guests to drizzle themselves.

Garnish the platter with microgreens or a small basil chiffonade and a light sprinkle of lemon zest to brighten the flavors. Optionally add a light additional grind of black pepper.

Serve immediately at room temperature. If preparing up to 2 hours ahead, assemble skewers but keep vinaigrette refrigerated and drizzle just before serving to prevent sogginess.