Caprese Skewers with Balsamic Glaze (Easy Christmas Party Appetizer)

These caprese skewers stack sweet cherry tomatoes, soft fresh mozzarella and basil on a stick, then finish with a drizzle of balsamic glaze. They take about 15 minutes, need no cooking, and their red, white and green colors look right at home on a Christmas table. They are a fresh, light bite next to all the warm, cheesy party food.

Why you will love these caprese skewers

• No cooking. Just thread, season and drizzle.
• Holiday colors. Red tomato, white mozzarella and green basil look festive without any effort.
• Easy to eat. One bite, no plate needed, so guests can mingle.
• Light and fresh. A nice change from heavy dips and baked appetizers.

They are on our easy Christmas appetizers list and our New Year’s Eve appetizers list for good reason.

What you need for caprese skewers

This makes 24 skewers.

• Cherry or grape tomatoes: 24 (about 1 pint). Pick firm ones that are all about the same size.
• Fresh mozzarella balls: 8 ounces (225 g) of ciliegine (cherry-size balls), about 24. You can also cut a fresh mozzarella log into 3/4-inch cubes.
• Fresh basil: 24 small leaves (1 large bunch).
• Olive oil: 1 tablespoon extra virgin olive oil.
• Salt and pepper: a pinch of flaky salt and a few turns of black pepper.
• Balsamic glaze: 2 to 3 tablespoons, store-bought or homemade (below).
• Skewers: 24 short skewers or sturdy toothpicks (4 inches is a good size).

How to make caprese skewers

1. Prep. Rinse and dry the tomatoes and basil. Drain the mozzarella and pat it dry with paper towels so the glaze does not slide off.
2. Thread. On each skewer, add 1 tomato, 1 basil leaf (fold large leaves in half) and 1 mozzarella ball. Add a second tomato on the end if you have extra.
3. Arrange. Lay the skewers on a platter or stand them up in a halved melon or a small block of cheese.
4. Season. Drizzle with the olive oil and sprinkle with salt and pepper.
5. Drizzle. Add the balsamic glaze just before serving.

How to make balsamic glaze at home

Store-bought glaze is easy, but homemade takes only a few minutes of simmering:

1. Pour 1 cup (240 ml) of balsamic vinegar into a small saucepan.
2. Bring it to a gentle boil, then lower the heat and simmer for 10 to 15 minutes, stirring now and then, until it has reduced to about 1/3 cup and coats the back of a spoon.
3. Let it cool. It gets thicker as it cools. Keep leftovers in a jar in the fridge for up to 2 weeks.

Open a window while it simmers, because the smell is strong.

Christmas caprese skewer ideas

• Caprese wreath: arrange the skewers in a circle on a round platter, tuck a few sprigs of rosemary between them and put a small bowl of glaze in the middle.
• Christmas tree: lay the skewers in rows to make a triangle tree shape, with a yellow cherry tomato on top as the star.
• With salami: fold a thin slice of salami onto each skewer for a heartier bite.
• Antipasto style: add a marinated artichoke heart or an olive.

Make-ahead tips and food safety

• Up to 4 hours ahead: thread the skewers, cover them and keep them in the fridge. Add the oil, salt and glaze right before serving, so the basil stays green and the glaze stays thick.
• Basil tip: basil goes dark if it gets too cold or is cut early. Add whole leaves, and keep the skewers in the middle of the fridge, not at the back.
• Two-hour rule: fresh mozzarella is perishable. The USDA says perishable food should not sit in the temperature “danger zone” between 40°F and 140°F for more than 2 hours. Bring out half the skewers at a time for long parties.

For a full party table, serve them with a warm baked spinach artichoke dip, bacon wrapped smokies and a Christmas cheese ball.

Frequently asked questions

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.