Heart Caprese Skewers
Equipment
- 1 small cutting board
- 1 sharp paring knife
- 1 8–12 small wooden skewers or toothpicks
- 1 small serving platter
- 1 small bowl (for dressing)
- 1 teaspoon (for drizzling and measuring)
Ingredients
- 16 piece cherry tomatoes
- 8 slices fresh mozzarella cheese thick
- 16 leaves fresh basil medium
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1 pinch sea salt fine
- 1 pinch black pepper freshly ground
Instructions
- Rinse the cherry tomatoes and basil leaves under cool water and pat them dry with a paper towel.
- Slice each cherry tomato in half lengthwise, keeping the stem end intact if possible.
- Using the paring knife, trim a tiny wedge out of the cut side of each tomato half to form a heart shape.
- Slice the fresh mozzarella into 8 even, thick slices and then cut each slice into small squares or hearts using the knife.
- Place one basil leaf on top of each mozzarella piece, folding the leaf if it is larger than the cheese.
- On each skewer, thread one tomato half, then a basil-topped mozzarella piece, and then another tomato half so the two tomato halves meet in a heart shape.
- Arrange all finished skewers on the serving platter in a single layer.
- In a small bowl, mix the olive oil with a pinch of sea salt and black pepper.
- Drizzle the seasoned olive oil evenly over the skewers using a teaspoon.
- Finish by lightly drizzling balsamic glaze over the top and let the skewers rest for about 10 minutes at room temperature before serving.
Notes
For best results, use very fresh, firm cherry tomatoes so they hold their heart shape, and choose mozzarella that is well chilled to make it easier to slice and cut neatly. If your basil leaves are large, tear them gently instead of cutting to avoid bruising and browning. You can assemble the skewers a few hours ahead, cover the platter loosely, and refrigerate, but add the olive oil and balsamic glaze just before serving to keep the basil vibrant and the cheese from becoming too oily. Feel free to vary the flavor by adding a tiny pinch of dried oregano or a few red pepper flakes to the oil, and if you need to transport the skewers, tuck them tightly in a container so the heart shapes stay aligned.
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