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Caprese Skewers with Glaze Recipe
If you’re craving a fresh, no-bake appetizer that looks fancy but takes minutes, this Caprese Skewers with Glaze Recipe is your new party trick—juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a glossy balsamic glaze all on a stick.
Meet Your New Favorite Bite-Size Caprese Appetizer
These little skewered caprese salad bites are everything I love about a classic Italian appetizer, but in a tidy, grab-and-go form. Think of them as a handheld caprese salad: cherry tomato skewers layered with fresh mozzarella, basil, and finished with a sweet-tangy balsamic glaze.
I started making this caprese skewers recipe years ago for my kids’ graduation parties, and now it’s my default “bring a dish” for summer cookouts, Christmas parties, and even book club nights. They’re festive enough for the holidays, but light and refreshing for hot-weather gatherings.
From an everyday health perspective, these tomato basil mozzarella skewers are a nice break from heavier party foods. You’ve got:
- Fresh tomatoes packed with vitamin C
- Basil with those beautiful herbal flavors (and antioxidants)
- Mozzarella for protein and a little richness
- A drizzle of balsamic glaze for big flavor without deep-frying anything
They also tick a lot of boxes if you’re feeding a crowd with different needs—naturally gluten-free, vegetarian, and easy to tweak for low-carb or lower-sodium diets. And honestly, they just look gorgeous on a platter. When I set these out next to the chips and dip, guess which disappears first?
Let me walk you through exactly how I make these balsamic caprese skewers for parties, weeknight snacking, and everything in between.
Why You’ll Love This Caprese Skewers with Glaze Recipe
- No cooking required – No oven, no stove, no stress; it’s all fresh assembly.
- Perfect make-ahead party appetizer – Assemble ahead, glaze right before serving, and you’re done.
- Crowd-pleasing Italian flavors – Classic tomato, basil, mozzarella never goes out of style.
- Beautiful on a platter – These fresh mozzarella skewers look fancy with almost no effort.
- Customizable for any diet – Easy to make low-carb, lower-sodium, or dairy-free.
- Great for portion control – Built-in serving size; people can take one or five.
- Scales up for big gatherings – Whether you need 10 skewers or 100, the method stays simple.
- Kid- and adult-friendly – Mild, familiar flavors that even picky eaters usually adore.
Ingredients for Caprese Skewers with Glaze
Here’s everything you’ll need to make these caprese hors d’oeuvres. I’ll give you the base recipe first, then some simple swaps.
- 1 pint (about 2 cups) cherry tomatoes
- Grape tomatoes also work. Choose firm, bright red tomatoes with smooth skins.
- 8 ounces fresh mozzarella balls (ciliegine or bocconcini)
- Ciliegine are the small “cherry-sized” balls; if you use larger ones, cut them in half.
- 1 cup fresh basil leaves
- Look for bright green, unbruised leaves. Smaller leaves are perfect for bite size caprese.
- 2–3 tablespoons extra-virgin olive oil
- Use a flavorful one; this is a fresh appetizer, so you’ll taste it.
- 1–2 tablespoons balsamic glaze
- Store-bought is great (I like DeLallo or Colavita), or reduce your own balsamic vinegar.
- ¼ teaspoon kosher salt
- Adjust to taste; remember the glaze can be a bit salty too.
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ teaspoon dried Italian seasoning or dried oregano
- Adds an herby kick if your basil is on the mild side.
- Optional: pinch of garlic powder
- For a subtle garlicky note without raw garlic sharpness.
- Skewers or picks
- 4–6 inch wooden skewers, bamboo picks, or even fancy cocktail picks all work.
If you’re shopping ahead, here are a few quick tips:
- Tomatoes: If you can, buy them the same day you’ll serve this caprese appetizer. Room-temperature tomatoes taste sweeter than chilled ones.
- Mozzarella: Get it packed in water or whey for the best soft texture. Pre-sliced “log” style mozzarella doesn’t skewer as nicely.
- Balsamic glaze: Look for one with just balsamic vinegar (and maybe a bit of sugar), not a long list of extras.
Step-by-Step Directions
1. Prep the ingredients
Rinse and pat dry the cherry tomatoes and basil leaves. Drain the mozzarella balls and gently pat them dry with a paper towel—this helps the olive oil and balsamic glaze cling instead of sliding off.
If your basil leaves are large, tear them into smaller pieces about the size of a tomato or cheese ball.
2. Season the mozzarella (optional but highly recommended)
Place the mozzarella balls in a small bowl. Add the olive oil, salt, pepper, and, if using, the Italian seasoning and garlic powder. Toss gently so every piece gets a light coating.
Let this sit for 10–15 minutes while you set up your skewers. This quick “marinade” adds so much flavor and makes your fresh mozzarella skewers taste like they came from a little Italian café.
3. Assemble the skewers
Now comes the fun part. Take a skewer and thread on:
- One cherry tomato
- One basil leaf (fold it in half if it’s big)
- One mozzarella ball
You can repeat that pattern if your skewers are longer, or keep them to three items for simple, bite-size caprese sticks. I like tomato–basil–mozzarella because it gives a pretty red–green–white color pattern.
Tip: If your tomatoes are very firm, angle the skewer slightly instead of pressing straight down. This helps prevent cracking.
4. Arrange on a platter
Place your skewered caprese salad bites in neat rows or a circle on a serving platter. Try not to crowd them; a little space between skewers looks better and makes them easier to pick up.
If you’re not serving right away, cover the platter loosely with plastic wrap and refrigerate for up to 4 hours before glazing.
5. Drizzle with balsamic glaze
Just before serving, drizzle the balsamic glaze over the skewers in thin zigzags. You don’t need a lot—think more like a light accent than a heavy sauce.
If your glaze has a very small opening, you can squeeze it directly from the bottle. For a thicker glaze, use a small spoon and go slowly.
6. Finish and serve
Add a final sprinkle of black pepper if you’d like, maybe a tiny pinch of flaky sea salt for sparkle, and bring your balsamic caprese skewers straight to the table.
They’re best served slightly cool or at room temperature, not ice cold—this keeps the tomatoes flavorful and the cheese tender.
Servings & Timing
- Yield: About 18–24 skewers (depending on how many pieces per skewer)
- Prep Time: 20 minutes
- Marinating Time (optional): 10–15 minutes
- Total Time: 20–30 minutes, including marinating
For a bigger party, I usually plan on 3–4 skewers per person if they’re part of a large spread of appetizers, or 5–6 per person if finger foods are the main event.
Fun Variations on Classic Caprese Party Skewers
Once you’ve made the classic version, it’s easy to play around:
- Add tortellini: Thread a chilled cheese tortellini between the tomato and mozzarella for a heartier Italian appetizer recipe.
- Prosciutto twist: Fold a thin strip of prosciutto and tuck it between the basil and mozzarella for a salty, savory variation.
- Strawberry caprese: Swap half the tomatoes for fresh strawberries—sweet, juicy, and amazing with balsamic glaze.
- Pesto drizzle: Instead of (or in addition to) balsamic glaze, drizzle a little thinned pesto over the skewers.
- Spicy kick: Use marinated mozzarella balls with red pepper flakes, or sprinkle the finished skewers with crushed red pepper.
- Dairy-free version: Use small marinated tofu cubes or vegan mozzarella-style cheese for guests who skip dairy.
Storage, Make-Ahead & Serving Tips
Because these are fresh, they’re best the day you make them—but you can plan ahead a bit.
- Short-term storage:
- Assemble the skewers up to 4–6 hours ahead.
- Keep them on a covered platter in the fridge, without the balsamic glaze.
- Glaze timing:
- Add the balsamic glaze within 30 minutes of serving so it doesn’t weep or make the basil too soft.
- Leftovers:
- Store any remaining skewers in an airtight container in the fridge for up to 2 days.
- The basil may darken slightly but will still taste fine.
- Freezing:
- Not recommended; fresh tomato and mozzarella don’t freeze well, and the texture turns mealy.
If I’m hosting a big gathering, I’ll often:
- Marinate the mozzarella the night before.
- Assemble the skewers the morning of the party.
- Glaze right before guests walk through the door.
Notes from My Kitchen to Yours
- Basil bruising: Basil is a little delicate. Handle the leaves gently and avoid slicing with a dull knife, which can cause browning. Tearing by hand works best.
- Balancing the glaze: Some balsamic glazes are very sweet. If you taste yours and it’s almost dessert-level, go light on the drizzle and add a pinch of salt on top to keep things savory.
- Room temperature is your friend: If your tomatoes and cheese are ice cold, the flavors go quiet. Let the assembled skewers sit at room temperature 10–15 minutes before serving.
- Skewer choice: For kids’ parties or casual hangouts, I like shorter toothpick-style skewers. For more formal events, long bamboo picks look elegant and make easy caprese recipe presentation a breeze.
- Color contrast: Use a white platter if you have one—the red tomatoes, green basil, and dark balsamic glaze really pop.
You know what? The first time I made these, I overdid the balsamic glaze because it looked so pretty. They were still tasty, but a bit sticky to eat standing up. Since then, my rule has been: you can always add more at the table, but you can’t take it off.
Frequently Asked Questions
Can I make these caprese skewers the night before?
You can prep the ingredients and marinate the mozzarella the night before, but it’s better to assemble the skewers the same day so the basil stays bright and fresh.
What if I can’t find balsamic glaze?
Use regular balsamic vinegar and simmer it gently in a small saucepan until it’s reduced by about half and syrupy; let it cool before drizzling.
Can I use mozzarella pearls instead of larger balls?
Yes—mozzarella pearls are perfect for bite size caprese. You may want to use smaller picks so the cheese doesn’t slide around.
How do I keep the basil from turning black?
Keep the basil dry, don’t crush it, and avoid assembling more than 6 hours ahead. Adding the balsamic glaze right before serving also helps.
Are these caprese appetizer skewers gluten-free?
Yes, as written they’re naturally gluten-free. Just double-check your balsamic glaze label if you’re serving someone with celiac disease.
Can I serve these without skewers?
Definitely. Layer tomato slices, mozzarella slices, and basil leaves on a plate and drizzle with olive oil and balsamic glaze for a classic caprese salad.
What kind of tomatoes are best for this recipe?
Cherry or grape tomatoes work best because they’re firm, small, and sweet—perfect for skewered caprese salad bites.
Can I make a lighter version of the glaze?
Yes, you can thin balsamic glaze with a little water or mix equal parts balsamic vinegar and olive oil for a lighter drizzle.
Wrapping It Up (and Sticking It on a Skewer)
These Caprese Skewers with Glaze Recipe are one of those rare appetizers that manage to be fresh, pretty, and incredibly easy all at once. With simple tomato basil mozzarella flavors, a glossy balsamic glaze, and no actual cooking, they fit almost any occasion—from laid-back backyard barbecues to holiday cocktail parties.
If you try these caprese party skewers, I’d love to hear how they went—tell me if you added anything fun like prosciutto or tortellini. And if you’re planning an Italian-themed spread, pair them with bruschetta, marinated olives, or a simple antipasto platter for a beautiful, stress-free starter table.
Caprese Skewers with Glaze
Ingredients
- 1 pint cherry tomatoes about 2 cups; grape tomatoes also work, choose firm, bright red tomatoes
- 8 ounces fresh mozzarella balls ciliegine or bocconcini; halve if larger
- 1 cup fresh basil leaves small, bright green leaves; tear large leaves into smaller pieces
- 2–3 tablespoons extra-virgin olive oil flavorful, good-quality oil
- 1–2 tablespoons balsamic glaze store-bought or homemade reduction
- 1/4 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper freshly ground, plus more for finishing if desired
- 1/4 teaspoon dried Italian seasoning or dried oregano; optional
- 1 pinch garlic powder optional, for subtle garlic flavor
- skewers or picks 4–6 inch wooden skewers, bamboo picks, or cocktail picks
Instructions
- Rinse and pat dry the cherry tomatoes and basil leaves. Drain the mozzarella balls and gently pat them dry with a paper towel so the olive oil and balsamic glaze cling better. Tear large basil leaves into smaller pieces about the size of a tomato or cheese ball.1 pint cherry tomatoes, 8 ounces fresh mozzarella balls, 1 cup fresh basil leaves
- Place the mozzarella balls in a small bowl. Add the olive oil, salt, pepper, and, if using, the Italian seasoning and garlic powder. Toss gently until evenly coated. Let sit for 10–15 minutes while you prepare the skewers to allow the flavors to absorb.8 ounces fresh mozzarella balls, 2–3 tablespoons extra-virgin olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried Italian seasoning, 1 pinch garlic powder
- Thread each skewer with one cherry tomato, one basil leaf (fold in half if large), and one mozzarella ball. For longer skewers, you can repeat the pattern. Aim for a tomato–basil–mozzarella order for a red–green–white color pattern. If tomatoes are very firm, angle the skewer slightly as you pierce them to help prevent cracking.1 pint cherry tomatoes, 8 ounces fresh mozzarella balls, 1 cup fresh basil leaves, skewers or picks
- Arrange the skewers in neat rows or a circle on a serving platter, leaving a little space between each so they are easy to pick up. If not serving immediately, cover loosely with plastic wrap and refrigerate for up to 4 hours before adding the glaze.
- Just before serving, drizzle balsamic glaze over the skewers in thin zigzags. Use a light hand—treat it as an accent rather than a heavy sauce. Squeeze directly from the bottle if it has a small opening, or use a small spoon for thicker glaze.1–2 tablespoons balsamic glaze
- Sprinkle with a little extra freshly ground black pepper and a tiny pinch of flaky sea salt if desired. Serve slightly cool or at room temperature for the best tomato flavor and tender cheese.1/4 teaspoon black pepper
