Caprese Skewers Recipe

Prepare ingredients

Wash and dry the cherry tomatoes and basil leaves thoroughly. If mozzarella balls are packed in water, drain them well and pat dry with paper towels to remove excess moisture.

Assemble skewers

Hold a skewer and thread one cherry tomato, followed by one basil leaf (folded in half if large, stem end toward tomato), then one mozzarella ball. Repeat pattern until all 24 skewers are assembled. Place finished skewers on a serving platter, seam-side down so they sit stable.

Make simple finish

In a small bowl whisk together the extra-virgin olive oil, balsamic glaze, salt, and black pepper until combined. If using lemon zest, stir it in now to add brightness.

Using a small spoon or a squeeze bottle, drizzle about two-thirds of the olive oil–balsamic mixture lightly over the assembled skewers, distributing evenly. Reserve the remainder for guests or additional drizzle just before serving. If using flaky salt, sprinkle lightly over skewers for texture.

Optionally, garnish the platter with a few extra basil leaves and a light additional drizzle of balsamic glaze in a zigzag pattern for presentation. Keep skewers chilled until serving (no more than 1 hour at room temperature if not refrigerated).