Classic Caprese Skewers with Balsamic Glaze
Juicy cherry tomatoes, creamy mozzarella pearls and fresh basil are threaded onto short skewers, then drizzled with olive oil and sweet-tangy balsamic glaze. No cooking required, and they're ready in 20 minutes.
- Prep
- 20 min
- Cook
- —
- Wait
- 10 min
- Total
- 30 min
- Makes
- 24 skewers (3 per serving)
Steps
Before you start
- Take the mozzarella pearls out of their liquid and let them drain 10 minutes so the skewers don't turn watery.
- Choose firm, ripe cherry tomatoes of similar size, about 1 inch (2.5 cm) wide, so they thread easily.
- Buy 4-inch (10 cm) skewers or toothpicks. Longer bamboo skewers can be cut down with kitchen shears.
- Assemble no more than 2 hours before serving, and add the glaze at the last minute.
Drain the mozzarella
- Tip the mozzarella pearls into a sieve and drain for 10 minutes.
- Spread them on a paper towel-lined plate and blot the tops dry with more paper towel.
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Ready when: Pearls feel tacky-dry, not slippery or wet, when touched
Tip: Wet mozzarella makes the glaze slide off and the platter puddle.
Dry the tomatoes
- Rinse the cherry tomatoes and pat them completely dry with a clean towel.
- Pick out any that are split or soft, and keep 24 firm, similar-size ones.
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Ready when: Tomatoes have no water beads on the skin and feel firm
Tip: Dry skins are less slippery and easier to pierce cleanly.
Prep the basil
- Wash the basil leaves and dry them gently between towels.
- Pinch off any stems.
- Tear any leaves larger than your palm in half so each folds neatly around a skewer.
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Ready when: Leaves are dry and unbruised
Tip: Handle basil gently; bruised leaves blacken quickly.
Mix the seasoned oil
- In a small bowl, stir the olive oil with the flaky salt and a few grinds of black pepper if using.
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Ready when: Salt is scattered evenly through the oil
Thread the skewers
- For each skewer, thread on 1 cherry tomato, then fold 1 basil leaf in half and pierce it through the middle, then add 1 mozzarella pearl.
- Push them gently together, leaving about ½ inch (1 cm) of skewer free at the bottom as a handle.
- Lay finished skewers in a single layer on a platter.
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Ready when: Each skewer has 1 tomato, 1 folded basil leaf and 1 mozzarella pearl, snug but not squashed
Tip: Pierce tomatoes at the stem end and rotate the skewer slowly to avoid bursting them.
Dress and glaze
- Just before serving, spoon the seasoned oil evenly over the skewers.
- Then drizzle the balsamic glaze in a thin zigzag across them.
- Serve immediately.
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Ready when: Skewers glisten with oil and have dark glaze lines on top
Tip: Dress late: oil and glaze make the basil wilt if they sit for hours.
Good to know
Tips
- Buy glaze rather than vinegar if you can; its thickness gives clean drizzle lines without running.
- Use a squeeze bottle for the glaze to get thin, even lines.
- Serve on a chilled platter to keep skewers fresh at parties.
- Season with salt only at the end; salt early draws water from the tomatoes.
Make ahead
"Dry and prep all ingredients up to 1 day ahead and refrigerate separately. Assemble up to 2 hours before serving and keep covered in the fridge. Add the oil and glaze just before serving."
Storage & reheating
"Room temperature: up to 2 hours (serving). Fridge: undressed skewers in an airtight container up to 1 day; dressed skewers best within 4 hours. Freezer: not recommended, as tomatoes and mozzarella turn watery. Serve chilled or let sit 10 minutes at room temperature for fuller flavor; no reheating."
Substitutions
- mozzarella pearls (ciliegine-size or slightly smaller) → bocconcini or a fresh mozzarella ball cut into ¾-inch (2 cm) cubes. Drain and dry well; cubes give a slightly firmer bite.
- balsamic glaze → 2 tablespoons balsamic vinegar simmered 8–10 minutes until reduced to about 1 tablespoon. Cool completely before drizzling; it thickens as it cools.
- cherry tomatoes → grape tomatoes or small yellow cherry tomatoes. A mix of red and yellow looks great on the platter.
- fresh basil leaves → small fresh baby spinach leaves or arugula. Gives a different flavor; basil is classic.
