Caprese Skewers Recipe

Prepare components

Rinse the cherry tomatoes and pat dry. Drain the mini mozzarella balls in a fine mesh strainer and pat them dry with paper towels to remove excess moisture. Gently wash basil leaves and pat dry. If any basil leaves are very large, tear them in half crosswise so each leaf fits neatly on a skewer.

Assemble skewers

Hold a skewer in one hand. Thread one cherry tomato first, then one basil leaf (folded if large, glossy side out), then one mini mozzarella ball, and finish with another cherry tomato if you prefer a tomato top — total 3–4 items per skewer depending on your chosen order. Repeat until all 24 skewers are assembled. Alternate colors and leaf orientation for an attractive presentation.

Make dressing

In a small bowl whisk together the extra-virgin olive oil, balsamic glaze (or reduction), sea salt, freshly ground black pepper, and optional fresh lemon juice until smooth and slightly emulsified. Taste and adjust seasoning; the balsamic glaze is sweet and concentrated, so add more olive oil if you prefer a milder glaze.

Dress skewers

Arrange the assembled skewers on a serving platter. Using a spoon or small brush, lightly drizzle about 2/3 of the dressing over the skewers so each tomato and mozzarella gets a touch. Reserve the remaining dressing for guests to add if desired.

Final garnish

If you like, finish with a light pinch of extra flaky sea salt and a small grind of black pepper across the platter. Serve immediately at room temperature so the basil aroma is brightest. If not serving right away, cover loosely and refrigerate no more than 1 hour; bring to room temperature before serving and re-drizzle with any separated dressing.