Caprese Skewers with Balsamic Glaze

Name: Caprese Skewers with Balsamic Glaze
Prep time: 21 min
Total time: 21 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 oz (about 24 tomatoes) (340 g) cherry tomatoes, rinsed, patted completely dry, stems removed; 8 oz (about 24–28 pearls) (225 g) fresh mozzarella pearls (perlini), drained and patted dry; 24 medium leaves (about ¾ oz) (20 g) fresh basil leaves, rinsed, patted dry, stems removed; tear any very large leaves in half; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) flaky sea salt, plus a pinch more for finishing, if needed; ⅛ tsp (0.3 g) black pepper, freshly ground; ¼ cup (60 ml) balsamic glaze, at room temperature, so it pours easily

From the MyKitchenBank Kitchen

Juicy cherry tomatoes, creamy mozzarella pearls and fragrant basil are threaded onto picks, then drizzled with sweet-tangy balsamic glaze. They take about 45 minutes, need no cooking and can be made ahead, which makes them an easy cold appetizer for a crowd.

Prep: 21 min
Cook: —
Wait: 25 min
Total: 46 min
Makes: 24 skewers (serves 8 as an appetizer)

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Steps

Before you start

Buy mozzarella pearls (perlini), about ¾ inch (2 cm) across, packed in water or whey. They are larger than the tiny 'pearl' size and are the right size for threading. Mini ciliegine also work.
Choose cherry tomatoes that are ripe, firm and about 1 inch (2.5 cm) wide. Grape tomatoes also work.
Use balsamic glaze, which is thick and syrupy, not plain balsamic vinegar. Plain vinegar is too thin and will run off the skewers.
Have 24 cocktail picks or skewers ready, 4 to 6 inches (10 to 15 cm) long.

1
Drain the mozzarella
- Pour the mozzarella pearls into a colander and drain off all the liquid.
- Spread them in a single layer on a double layer of paper towels and pat the tops dry.
- Leave them for 10 minutes so the surface moisture is absorbed.
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Ready when: Pearls feel tacky-dry to the touch, not wet or slippery
Tip: Wet mozzarella waters down the glaze and makes the picks slippery to handle.
2
Rinse and dry produce
- Rinse the cherry tomatoes and basil leaves under cool water.
- Pat both completely dry with a clean towel.
- Pull off any tomato stems and remove the basil stems.
- Tear any leaf bigger than your palm in half.
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Ready when: No water droplets remain on the tomatoes or leaves
Tip: Handle the basil gently. Bruised leaves turn dark quickly.
3
Season tomatoes and cheese
- In a large bowl, combine the tomatoes and dried mozzarella pearls.
- Drizzle with the 1 tablespoon (15 ml) olive oil and sprinkle with ¼ teaspoon flaky salt and ⅛ teaspoon black pepper.
- Toss gently with a spoon or your hands for about 20 seconds, until everything is lightly coated.
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Ready when: Tomatoes and pearls have a light, even sheen with no pooled oil
Tip: Toss gently so the tomatoes don't burst.
4
Fold the basil
- Fold each basil leaf in half, or loosely roll it, so it forms a small packet about the width of a tomato.
- Set the folded leaves on a plate beside the bowl.
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Ready when: Each leaf holds a compact folded shape
5
Thread the skewers
- For each skewer, push a pick through one cherry tomato, then through a folded basil leaf, then through one mozzarella pearl.
- Push gently so the pick pierces the center of each piece, and leave about ½ inch (1 cm) of pick at the top for a handle.
- Place the finished skewers on a serving platter.
- Repeat to make 24.
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Ready when: 24 skewers, each with one tomato, one basil packet and one pearl, sitting snugly on the pick
Tip: Pierce a tomato at the stem end, where the skin is thinnest, to avoid squashing it.
6
Chill the skewers
- Cover the platter loosely with plastic wrap and refrigerate for 15 minutes.
- This lets the flavors mingle and firms the cheese.
- If you are serving later, see the make-ahead note below and glaze just before serving.
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Ready when: Mozzarella feels cool and slightly firm
Tip: Don't chill longer than a few hours uncovered or the basil will wilt.
7
Glaze and serve
- Take the skewers out of the refrigerator.
- Drizzle the ¼ cup (60 ml) balsamic glaze over them in a zigzag pattern with a spoon or squeeze bottle.
- Taste one and add a tiny pinch of flaky salt if you think it needs it.
- Serve right away, or put the glaze in a small bowl alongside for dipping.
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Ready when: Thin ribbons of dark glaze coat the skewers and pool lightly on the platter, without drowning the basil
Tip: Glaze right before serving. If it sits on the skewers for hours it can make the basil limp.

Good to know

Tips

Dry everything well. Water on tomatoes, basil and cheese is the main reason caprese skewers turn out watery.
Use a thick balsamic glaze. If yours is runny, simmer it for a few minutes to thicken and cool it before drizzling.
Don't refrigerate whole tomatoes for long before assembling. Cold storage dulls their flavor, so keep them at room temperature until step 6.
For a lighter look, serve the glaze in a small bowl for dipping instead of drizzling, so the skewers stay neat on the platter.

Make ahead

"Assemble the skewers (steps 1–5) up to 6 hours ahead. Arrange them on a platter, cover tightly and refrigerate. Take them out 10 minutes before serving to take the chill off, then drizzle with balsamic glaze just before serving."

Storage & reheating

"Room temperature: up to 2 hours at a party, and no more than 1 hour if the room is hot. Fridge: store unglazed skewers in a covered airtight container for up to 24 hours, though the basil will darken slightly. Freezer: not recommended, because the tomatoes and mozzarella turn watery when thawed. Serve cold; no reheating."

Substitutions

fresh mozzarella pearls (perlini) → ciliegine (cherry-sized mozzarella balls) or a block of fresh mozzarella cut into ¾-inch (2 cm) cubes. Ciliegine are slightly larger, so you may need only about 6 oz (170 g) for 24 skewers; blot well.
balsamic glaze → 2/3 cup (160 ml) balsamic vinegar reduced to ¼ cup (60 ml). Simmer on medium-low in a small saucepan for 10–12 minutes until it coats a spoon, then cool completely before using.
cherry tomatoes → grape tomatoes or small multicolored cherry tomatoes. Mixed colors look attractive; halve any that are larger than 1 inch (2.5 cm).
fresh basil leaves → small baby arugula leaves. Gives a peppery bite instead of sweet basil flavor; use 2–3 small leaves per skewer.