Caprese Skewers
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Small mixing bowl
- 1 measuring spoon set
- 24 small wooden skewers or toothpicks
- 1 serving platter
Ingredients
- 24 piece cherry tomatoes whole
- 24 piece fresh mozzarella balls mini bocconcini or ciliegine; drained
- 24 leaves fresh basil medium washed and patted dry
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon sea salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse the cherry tomatoes and pat them dry with a paper towel.
- Drain the mozzarella balls and gently pat them dry to remove excess moisture.
- Wash the basil leaves, then gently dry them so they do not tear when skewered.
- In a small bowl, mix the olive oil, salt, and black pepper until combined.
- Thread one cherry tomato onto a skewer, followed by one basil leaf folded in half, then one mozzarella ball.
- Repeat the skewering process until all tomatoes, basil leaves, and mozzarella balls are used.
- Arrange the skewers neatly on a serving platter in a single layer.
- Drizzle the olive oil mixture evenly over the skewers.
- Lightly drizzle the balsamic glaze in thin lines over the skewers for flavor and presentation.
- Let the skewers rest for about 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For the best flavor, use ripe but firm cherry tomatoes and high-quality extra-virgin olive oil and balsamic glaze; if preparing ahead, assemble the skewers up to a few hours in advance, cover tightly, and refrigerate, then bring them to room temperature before serving and drizzle the balsamic glaze just before they hit the table to keep colors vibrant.
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