Caprese Skewers
Servings 24 skewers
Equipment
- Small wooden skewers or cocktail picks
- Serving platter
- Paper towels for drying ingredients
- Squeeze bottle for balsamic glaze (optional)
Ingredients
- 24 cherry tomatoes preferably a mix of red and yellow
- 12 ounces fresh mozzarella pearls about 24 pieces
- 1 bunch fresh basil about 24 medium-sized leaves
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic glaze
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly ground black pepper
- 24 small wooden skewers or picks
Optional additions
- Flavored olive oil basil or garlic infused
- Thin slices of prosciutto
- Drizzle of pesto
- Small cubes of watermelon
Instructions
- Wash and thoroughly dry the cherry tomatoes and fresh basil leaves.
- Drain the mozzarella pearls and pat dry with paper towels.
- Thread a cherry tomato onto a wooden skewer.
- Fold a basil leaf around a mozzarella ball and thread onto the skewer after the tomato.
- Add another cherry tomato to complete the skewer.
- Arrange all skewers on a serving platter.
- Just before serving, drizzle with extra virgin olive oil and balsamic glaze.
- Sprinkle with flaky sea salt and freshly ground black pepper.
- Serve at room temperature.
Notes
For the best flavor, allow skewers to come to room temperature for about 20-30 minutes before serving if they've been refrigerated. The flavors will be much more vibrant!