Caprese Skewers with Glaze
Fresh, no-bake appetizer with cherry tomatoes, mozzarella, basil, and a glossy balsamic glaze on skewers. Perfect for parties, holidays, and easy entertaining.
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
Notes
Yield: about 18–24 skewers, depending on how many pieces you add to each. Plan for 3–4 skewers per person if part of a larger spread, or 5–6 per person if finger foods are the main event.
Make-ahead: Assemble skewers up to 4–6 hours in advance and refrigerate, covered, without glaze. Add balsamic glaze within 30 minutes of serving. Leftovers keep in an airtight container in the fridge for up to 2 days; basil may darken slightly. Do not freeze.
Variations: Add chilled cheese tortellini, thin strips of prosciutto, or swap some tomatoes for strawberries. Drizzle with thinned pesto instead of (or along with) balsamic glaze, or use marinated mozzarella for a spicy kick. For dairy-free, substitute vegan mozzarella or marinated tofu cubes.
Tips: Handle basil gently to avoid bruising. Taste your balsamic glaze—if very sweet, use it sparingly and balance with a pinch of salt. Let skewers sit at room temperature 10–15 minutes before serving so flavors are more pronounced.
Nutrition
Calories: 70kcal
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