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–+ servings
fresh mozzarella tomato basil

Mozzarella Caprese Skewers

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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Small mixing bowl
  • 1 whisk or fork
  • 1 Cutting board
  • 1 Chef's knife
  • 1 16–20 wooden or metal skewers
  • 1 serving platter

Ingredients
  

  • 2 tablespoon balsamic vinegar
  • 4 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 250 gram fresh mozzarella balls bocconcini or ciliegine; mini; drained
  • 20 piece cherry tomatoes whole
  • 20 leaves fresh basil large
  • 1 tablespoon balsamic glaze optional; for drizzling

Instructions
 

  • In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
  • Add the mini mozzarella balls to the bowl and gently toss to coat them evenly in the dressing.
  • Let the mozzarella marinate in the refrigerator for about 10 minutes while you prepare the other ingredients.
  • Rinse and pat dry the cherry tomatoes and fresh basil leaves on a clean kitchen towel.
  • Place one cherry tomato onto a skewer, followed by one basil leaf folded in half, then one marinated mozzarella ball.
  • Repeat the layering pattern until each skewer is filled, leaving enough space at the bottom for a handle.
  • Arrange the assembled skewers neatly on a serving platter in a single layer.
  • Drizzle any remaining marinade lightly over the skewers or discard if you prefer a cleaner presentation.
  • If using, drizzle balsamic glaze in thin lines over the skewers just before serving.
  • Serve immediately or refrigerate, covered, for up to 1 hour before serving to keep them fresh.

Notes

For best results, use high-quality, full-fat fresh mozzarella and ripe, sweet cherry tomatoes, as their flavor is central to such a simple dish; if your basil leaves are large, fold or tear them so they’re bite-sized and don’t overpower each mouthful. Soak wooden skewers in water for 10–15 minutes if you plan to grill or lightly torch the skewers for a smoky touch, though cooking is optional. You can vary the look and taste by mixing red and yellow cherry tomatoes, using flavored olive oils (like garlic or lemon), or adding a small piece of prosciutto between the basil and mozzarella. Keep the skewers chilled but let them sit at room temperature for 5–10 minutes before eating so the mozzarella softens and the flavors open up.
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