Blackberry Cucumber Caprese Skewers
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 Measuring spoons set
- 1 24–32 wooden cocktail skewers or toothpicks
- 1 serving platter
Ingredients
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 24 fresh blackberries
- 1 medium English cucumber cut into 24 half-moons
- 24 cherry or grape tomatoes
- 24 mini fresh mozzarella balls ciliegine or bocconcini
- 8 fresh basil leaves chiffonade; cut into thin ribbons or torn
- 1 teaspoon balsamic glaze optional; for drizzling
Instructions
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until emulsified.
- Rinse and pat dry the blackberries, cucumber, tomatoes, and basil.
- Slice the English cucumber into 1/4-inch rounds, then cut each round in half to form half-moons.
- If the mozzarella balls are large, cut them in half so they are similar in size to the tomatoes and blackberries.
- Lay out the wooden skewers on the cutting board to prepare for assembly.
- For each skewer, thread one blackberry, followed by one cucumber piece, one mozzarella ball, and one cherry tomato.
- Repeat the pattern if your skewers are longer, ending each skewer with a blackberry or tomato for visual appeal.
- Arrange the assembled skewers neatly on the serving platter in a single or slightly overlapping layer.
- Drizzle the balsamic dressing evenly over the skewers, turning gently if needed to lightly coat all sides.
- Sprinkle the basil ribbons or torn basil over the top of the skewers.
- If using, lightly drizzle the balsamic glaze over the skewers in a thin zigzag pattern.
- Let the skewers rest for about 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For best results, choose firm, plump blackberries so they stay secure on the skewers and don’t leak too much juice, and use an English cucumber for fewer seeds and a neater bite. Keep ingredient sizes relatively uniform for attractive, easy-to-eat skewers, and avoid over-dressing them so they don’t become soggy; you can always serve extra dressing on the side. These skewers are easiest to assemble when ingredients are well chilled and the basil is added at the end to prevent wilting. They are best served the day they are made, but you can prep components (cut cucumber, whisk dressing) a few hours ahead and store them separately in the fridge, assembling just before guests arrive.
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