Caprese Skewers with Balsamic (Printer-Friendly)

Cherry tomatoes, bocconcini and basil threaded on skewers, finished with olive oil, pepper and balsamic reduction.

# What You'll Need:

→ Vegetables & Dairy

01 - 24 cherry tomatoes
02 - 12 mini mozzarella balls (bocconcini), well drained
03 - 12 fresh basil leaves, whole

→ Pantry & Garnish

04 - 2 tablespoons extra-virgin olive oil
05 - 1/3 cup balsamic vinegar
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly cracked black pepper

# Method:

01 - Drain mozzarella thoroughly and pat dry. Rinse and dry cherry tomatoes and basil leaves; fold large basil leaves in half to fit on skewers.
02 - Place balsamic vinegar in a small saucepan and bring to a gentle simmer over medium heat. Reduce until syrupy and coats the back of a spoon, about 5–7 minutes. Remove from heat and allow to cool to room temperature.
03 - Thread onto each skewer: one cherry tomato, one basil leaf (folded if needed), one mozzarella ball, then finish with a second cherry tomato so each skewer contains two tomatoes, one basil leaf and one bocconcini.
04 - Arrange skewers on a serving platter, drizzle evenly with extra-virgin olive oil, sprinkle with kosher salt and cracked black pepper, then finish with the cooled balsamic reduction.
05 - Serve immediately at room temperature or refrigerate for up to 1 hour before serving for a chilled presentation.

# Expert Suggestions:

01 -
  • They look impressive but secretly take less time than brewing coffee.
  • The tangy balsamic drizzle makes every mouthful a cheerful surprise.
02 -
  • If the vinegar reduces too much, it turns sticky and bitter—keep an eye on it, or you’ll be soaking pans instead of enjoying appetizers.
  • I once forgot to season right before serving, and the difference in freshness was night and day.
03 -
  • Let the balsamic drizzle cool fully so it doesn’t wilt the basil on contact.
  • Slide ingredients onto the skewer in one smooth motion to avoid tearing the basil leaves.
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