Drizzled in a balsamic reduction, Caprese Skewers keep it deliciously simple with juicy tomatoes, fresh mozzarella, and basil.
As a kid, I didn’t understand or appreciate the Caprese salad. Basil and tomatoes weren’t part of my regular diet, and if you’d told my younger self that I’d one day crave Caprese, I would’ve laughed in your face. Who voluntarily eats basil and tomatoes? Well, it turns out that I do.
I used to think Caprese salad was too fancy for home. I mean, look at it—it’s gorgeous, like an edible Italian flag. But it’s actually surprisingly simple to make. And do you know what’s even simpler? Caprese skewers.Â
Like the salad, Caprese skewers thrive on simplicity, but only if you stick with quality ingredients. You could buy the mozzarella pearls from the grocery store. Still, why not swing by your local cheese shop? I can promise you that their mozzarella is better than whatever Kroger is selling. The same goes for the tomatoes: basic cherry ones will do, but farm-fresh heirlooms are hard to beat. And balsamic reduction? While the bottled stuff works (Alessi makes a good one), I’d encourage you to make your own. I think the flavor difference is worth the 20 minutes it takes.
There’s a reason my Caprese skewers are always a hit at get-togethers. I’m lucky if I get to enjoy one myself. Between the fresh mozzarella, peppery basil, and juicy cherry tomatoes, it’s like a salad on a stick. For me, what really brings it together is the balsamic reduction. I love the contrast of its rich tanginess. All this to say, make some extras. Not for leftovers, but for yourself—these skewers go fast.
Balsamic reduction—simpler than you think
When I wrote this recipe, I didn’t want to assume that everyone likes to make their own reduction. And honestly, store-bought is fine, especially if you’re short on time. Considering how easy it is, though, why not give homemade balsamic reduction a try?
Okay, so here’s how. Pour about a half cup of vinegar into your saucepan and simmer for 15 to 20 minutes. Of course, how many skewers you make dictates how much balsamic vinegar you’ll need, but the instructions remain the same. Keep the heat low and keep on simmering until the balsamic thickens enough to coat your spoon. Yep—that’s it.
How do I store leftovers?
Truth be told, caprese skewers aren’t the best leftovers. Once you drizzle them with olive oil and balsamic, the basil wilts super fast. Then there’s the juice from the tomatoes. Enjoy these skewers fresh! That said, you could refrigerate them for up to a day—just don’t expect the flavor or texture to be the same.
Serving suggestions
Caprese skewers are practically made for get-togethers and pair perfectly with other party-friendly apps. I like plating them with Spinach-Artichoke Bruschetta—it’s garlicky, tangy, and a wonderful contrast to the skewers. For a little seafood, you can’t go wrong with this Ina Garten-inspired Roasted Shrimp Cocktail recipe. And also, what’s a party without a Smoked Salmon Appetizer?
Caprese Skewers
Ingredients Â
- 12 cherry tomatoes
- 6 mini mozzarella balls
- Basil leaves
- Extra-virgin olive oil for drizzling
- Balsamic reduction for drizzling
- Sea salt and fresh ground black pepper
InstructionsÂ
- Thread the tomatoes, mozzarella balls, and basil leaves onto mini skewers.
- Place the caprese skewers on a plate and season with salt and pepper. Drizzle with olive oil and balsamic reduction. Enjoy!
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