Caprese Skewers Recipe

Drain and pat mozzarella

Drain the mini mozzarella balls in a fine mesh sieve and gently pat dry with paper towel to remove excess moisture so they hold on the skewers and don't dilute the dressing.

Wash and dry produce

Rinse the cherry tomatoes and basil leaves under cold water. Pat dry thoroughly; damp ingredients will cause the dressing to run and can make skewers soggy.

Thread ingredients

Using 24 wooden skewers or cocktail picks, thread one cherry tomato, one basil leaf (folded if large), and one mini mozzarella ball onto each skewer. For a visual variation, you may do tomato → mozzarella → basil or tomato → basil → mozzarella, keeping the same order on each skewer for consistency.

Arrange

Place assembled skewers on a serving platter in a single layer, leaving a little space between pieces so they don't roll and the dressing can be applied evenly.

Combine olive oil and seasoning

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning if needed.

Drizzle oil

Lightly drizzle the seasoned olive oil over the assembled skewers, aiming for about 1/4 to 1/2 teaspoon per skewer so each bite is lightly coated but not greasy.

Add balsamic glaze

Using a spoon or squeeze bottle, lightly drizzle about 2 tablespoons balsamic glaze evenly over the skewers. If using regular balsamic vinegar reduced to a glaze, use the same amount and let it cool slightly before drizzling.

Finish and serve

Sprinkle optional flaky sea salt lightly over the skewers for a bright finishing crunch. Arrange skewers on the platter and serve immediately at room temperature. If not serving right away, cover and refrigerate for up to 1 hour; bring back to room temperature before serving and reapply a small amount of olive oil if they look dry.