Caprese Skewers Recipe

Prepare ingredients

Rinse cherry tomatoes and pat dry. Drain mozzarella balls well and pat dry with paper towels to remove excess moisture. Gently rinse basil leaves and dry them thoroughly; if leaves are large, fold or tear into smaller pieces roughly the size of the mozzarella.

Assemble skewers

Hold a skewer in one hand. Thread a cherry tomato first, then a basil leaf (folded if large) so the leaf sits between tomato and cheese, then a mozzarella ball. Repeat pattern (tomato–basil–mozzarella) once more on each 4-inch skewer if space allows, or assemble single repeats on skewers for a single-bite presentation. Make 24 assembled skewers total.

Whisk together 4 tbsp extra-virgin olive oil, 2 tbsp balsamic glaze (or reduced balsamic), 1 tsp fresh lemon juice, and 1 finely minced garlic clove in a small bowl. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning; if using balsamic vinegar instead of glaze, you may want to add 1–2 tsp honey or sugar to balance acidity.

Place the assembled skewers on a serving platter and lightly brush or drizzle about half of the dressing over the skewers so each skewer gets a thin coating. Reserve remaining dressing for guests to add more if desired.

Drizzle the remaining 1 tbsp olive oil lightly over the skewers for sheen. If desired, tear 4 basil leaves into small pieces and scatter over the platter for fresh aroma. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp) and a few grinds of black pepper.

If using balsamic glaze in addition to the dressing, lightly zigzag 1–2 tbsp of glaze across the platter/skewers for visual appeal. Serve immediately at room temperature. Leftovers can be stored covered in the refrigerator for up to 24 hours; if chilled, bring back to room temperature before serving and re-drizzle dressing as moisture may be lost.