Caprese Skewer Platter Recipe

Prepare ingredients

Rinse cherry tomatoes and basil leaves under cold water. Pat dry thoroughly with paper towels; excess moisture will make skewers soggy. Drain mozzarella balls on paper towels and pat dry as well.

Assemble skewers

Using a wooden skewer or toothpick, thread one cherry tomato, one basil leaf (fold larger leaves in half if needed, placing stem end toward skewer), then one mozzarella ball. Repeat for remaining ingredients until you have 30 skewers.

Arrange

Place finished skewers on a large serving platter in neat rows or a circular pattern, leaving a little space between each to make drizzling easier.

Make simple dressing

In a small bowl, whisk together the extra-virgin olive oil, a pinch of sea salt (about 1/4 tsp from the total), and half the black pepper until slightly emulsified. Zest a lemon directly into the oil if using.

Season skewers

Lightly drizzle the olive oil mixture evenly over the arranged skewers. Sprinkle the remaining black pepper and the rest of the sea salt evenly over the platter.

Add balsamic glaze

Using a squeeze bottle or spoon, artistically drizzle the balsamic glaze over the skewers. If you prefer a lighter touch, serve the glaze on the side for guests to add.

Final touches

If desired, garnish platter with a few whole basil sprigs. Serve immediately at room temperature. If making up to 1 hour ahead, cover loosely and refrigerate; bring to room temperature before serving and reapply a light drizzle of olive oil and balsamic glaze just before presenting.