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Caprese skewers on a white platter drizzled with balsamic glaze, with olive oil and salt

Caprese Skewers with Balsamic Glaze

Cherry tomatoes, fresh mozzarella balls and basil on short skewers, finished with olive oil, salt, pepper and balsamic glaze. No cooking, ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 skewers
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 24 cherry or grape tomatoes about 1 pint
  • 8 oz fresh mozzarella balls (ciliegine) about 24, drained and patted dry
  • 24 small fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • flaky salt and black pepper to taste
  • 2-3 tbsp balsamic glaze store-bought or homemade (see notes)
  • 24 short skewers or toothpicks 4-inch

Method
 

  1. Rinse and dry the tomatoes and basil. Drain the mozzarella and pat it dry.
  2. Thread 1 tomato, 1 basil leaf (folded if large) and 1 mozzarella ball onto each skewer.
  3. Arrange on a platter. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Drizzle with balsamic glaze just before serving. Do not leave out for more than 2 hours.

Notes

  • Homemade glaze: simmer 1 cup balsamic vinegar for 10 to 15 minutes until reduced to about 1/3 cup. It thickens as it cools.
  • Thread up to 4 hours ahead and keep covered in the fridge; add oil, salt and glaze before serving.