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Caprese Skewers - A Fresh, Simple Party Appetizer

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cherry or grape tomatoes (ripe, sweet, and firm)
  • Fresh mozzarella balls (ciliegine or bocconcini; mini are best)
  • Fresh basil leaves (whole, vibrant, and not wilted)
  • Extra-virgin olive oil (fruity and good quality)
  • Balsamic glaze (store-bought or homemade reduction)
  • Kosher salt
  • Freshly cracked black pepper
  • Toothpicks or small wooden skewers (4–6 inches long)
  • Optional add-ins: pesto, flaky sea salt, crushed red pepper, lemon zest, prosciutto, or a pinch of dried oregano

Method
 

  1. Prep your ingredients. Rinse the tomatoes and basil, and pat them dry. Drain the mozzarella balls and gently dry them with a paper towel so they don’t water down the flavors.
  2. Season the mozzarella. Toss the cheese with a splash of olive oil, a pinch of kosher salt, and a few grinds of black pepper. This simple step makes the mozzarella taste richer and more flavorful.
  3. Layer the skewer. Slide on one tomato, then a folded basil leaf, then a mozzarella ball. Repeat if your skewers are longer, or keep it to one set for bite-sized picks.
  4. Arrange on a platter. Place skewers in neat rows or a circular pattern. Leave a little space between them so the drizzle doesn’t pool too much.
  5. Drizzle and finish. Lightly drizzle with extra-virgin olive oil and balsamic glaze. Add a sprinkle of salt and pepper, or finish with flaky sea salt for a nice crunch.
  6. Optional flavor boost. If you like, dot a tiny bit of pesto on the mozzarella, or add lemon zest for brightness. For a salty-savory twist, wrap a small strip of prosciutto between the tomato and cheese.
  7. Serve fresh. These taste best at cool room temperature. If you made them ahead, let them sit out 10–15 minutes before serving so the flavors pop.