Caprese Skewer Bites
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 Measuring spoons set
- 20 wooden toothpicks or mini skewers
- 1 serving platter
Ingredients
- 20 piece cherry tomatoes
- 20 piece fresh mozzarella balls bocconcini or ciliegine; drained
- 20 leaves fresh basil small or torn to fit
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Rinse the cherry tomatoes and basil leaves under cold water and pat them dry with paper towels.
- Drain the mozzarella balls well and pat them dry so they are not too wet.
- In a small bowl, combine the olive oil, salt, and black pepper and stir to mix.
- Thread one cherry tomato onto a toothpick or mini skewer.
- Add one basil leaf (or a piece of leaf) onto the skewer, gently folding it if needed.
- Add one mozzarella ball to the skewer to complete the bite.
- Repeat skewering with the remaining tomatoes, basil, and mozzarella until all 20 skewers are assembled.
- Arrange the caprese skewers in a single layer on a serving platter.
- Drizzle the seasoned olive oil evenly over the skewers.
- Lightly drizzle the balsamic glaze in thin lines over the top of the skewers.
- Let the skewers rest for about 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For best results, use ripe but firm cherry tomatoes and high-quality mozzarella and olive oil, as the few ingredients really stand out in such a simple bite. If preparing ahead, you can assemble the skewers up to a day in advance, cover tightly, and refrigerate, then drizzle with oil and balsamic glaze just before serving to keep them fresh-looking. You can vary the flavor by using flavored olive oil, adding a small piece of prosciutto, or sprinkling lightly with dried oregano or chili flakes for a twist. Serve them slightly cool or at room temperature, and avoid leaving them out for more than 2 hours, especially in warm weather, to maintain both texture and food safety.
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