Mini Caprese Skewers
Equipment
- 1 small cutting board
- 1 sharp knife
- 24 small wooden skewers or toothpicks
- 1 Small mixing bowl
- 1 serving platter
Ingredients
- 24 piece cherry tomatoes whole
- 24 piece mini fresh mozzarella balls drained
- 24 leaves fresh basil small
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Rinse and pat dry the cherry tomatoes and fresh basil leaves.
- Drain the mini mozzarella balls and place them in a small mixing bowl.
- Add the olive oil, salt, and black pepper to the mozzarella and gently toss to coat.
- Thread one cherry tomato onto a skewer or toothpick.
- Fold one basil leaf in half and slide it onto the skewer next to the tomato.
- Add one marinated mozzarella ball to the skewer to complete the first mini caprese.
- Repeat threading tomato, basil, and mozzarella on the remaining skewers.
- Arrange all finished skewers neatly on a serving platter.
- Drizzle the balsamic glaze lightly over the skewers just before serving.
Notes
For best flavor, use ripe but firm cherry tomatoes and high-quality mozzarella and olive oil, and keep the components well chilled until just before assembling if you’re preparing these ahead. If making in advance, store the assembled skewers covered in the refrigerator for a few hours and wait to drizzle the balsamic glaze until serving so they stay neat and glossy. You can vary the look and taste by using yellow or mixed-color cherry tomatoes, adding a tiny sprinkle of flaky sea salt on top, or offering extra balsamic glaze and olive oil on the side for guests who like a stronger dressing.
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