Mini Caprese Skewers with Balsamic Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 20 mini skewers)
• Prep Time: 15 minutes
• Cook Time: 0 minutes (no-cook)
• Total Time: 15 minutes

Quick Ingredients

• 20 cherry or grape tomatoes
• 20 mini fresh mozzarella balls (ciliegine), about 8 oz (225 g)
• 20 small fresh basil leaves (plus a few extras for garnish)
• 2 tbsp balsamic glaze or thick balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1/8 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 20 wooden toothpicks or 3–4 inch cocktail skewers

Do This

• 1. Rinse and pat dry the tomatoes and basil; drain the mozzarella.
• 2. Lightly pat mozzarella dry and toss with salt, pepper, and olive oil.
• 3. Thread one tomato, one basil leaf (folded), and one mozzarella ball onto each toothpick.
• 4. Arrange skewers on a platter in a single layer or slight overlap.
• 5. Drizzle evenly with balsamic glaze and any remaining seasoned oil.
• 6. Finish with a tiny pinch of extra salt and pepper if desired.
• 7. Serve right away or chill up to 1–2 hours, covered, before serving.

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Why You’ll Love This Recipe

• Fresh, vibrant flavors from juicy tomatoes, creamy mozzarella, and fragrant basil.
• Completely no-cook and ready in about 15 minutes.
• Bite-sized skewers make it perfect for snacks, appetizers, or party platters.
• Easy to scale up for a crowd and simple enough for beginner cooks.

Grocery List

• Produce: Cherry or grape tomatoes, fresh basil.
• Dairy: Fresh mini mozzarella balls (ciliegine or bocconcini).
• Pantry: Balsamic glaze or balsamic vinegar, extra-virgin olive oil, fine sea salt, black pepper, wooden toothpicks or small skewers.

Full Ingredients

For the Mini Caprese Skewers

• 20 cherry or grape tomatoes (about 10 oz / 280 g)
• 20 mini fresh mozzarella balls (ciliegine), about 8 oz (225 g) drained weight
• 20 small fresh basil leaves (or 10 larger leaves cut or torn in half)
• 1 tbsp extra-virgin olive oil
• 1/8 tsp fine sea salt (plus a tiny pinch more for finishing, optional)
• 1/8 tsp freshly ground black pepper (plus more to taste)
• 20 wooden toothpicks or 3–4 inch cocktail skewers

For the Balsamic Drizzle

• 2 tbsp balsamic glaze or thick, syrupy balsamic vinegar
• Optional: 1 tsp extra-virgin olive oil, to loosen very thick glaze if needed

Step-by-Step Instructions

Step 1: Prep the Tomatoes and Basil

Rinse the cherry or grape tomatoes under cool running water and pat them completely dry with a clean kitchen towel or paper towels. Drying them well helps the balsamic drizzle cling to the surface instead of slipping off.

Gently rinse the basil leaves and pat them dry too. If your basil leaves are large, tear or cut them in half so each piece is about the size of a small tomato. Set the tomatoes and basil aside while you prepare the mozzarella.

Step 2: Drain and Season the Mozzarella

Drain the mini mozzarella balls very well. Spread them out on a layer of paper towels and gently pat them dry to remove excess moisture. This keeps the skewers from becoming watery and helps the seasoning stick.

Transfer the mozzarella to a small bowl. Add 1 tbsp extra-virgin olive oil, 1/8 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Toss gently to coat. The light seasoning gives each bite more flavor and richness.

Step 3: Assemble the Skewers

Take a wooden toothpick or mini skewer and start by threading on one tomato through its stem end so it sits securely. Next, add a basil leaf: if it is larger, fold it in half or into thirds, then slide it onto the skewer.

Finish each skewer with a mini mozzarella ball. Push the ingredients close together so they form a snug, neat stack. Repeat with the remaining ingredients until you have about 20 mini caprese skewers.

Step 4: Arrange on a Serving Platter

Choose a shallow platter, wooden board, or slate serving tray. Arrange the skewers in rows or in a circular pattern, slightly overlapping if needed. Leave a little space between rows so the balsamic drizzle can reach each skewer.

If you like, tuck a few extra basil leaves around the edges of the platter for a fresh, green garnish that hints at the flavors in the skewers.

Step 5: Add the Balsamic Drizzle

If your balsamic glaze is very thick, stir in up to 1 tsp extra-virgin olive oil to make it just loose enough to drizzle smoothly. You want it thick and glossy, not watery.

Using a small spoon or squeeze bottle, slowly drizzle 2 tbsp balsamic glaze back and forth over the skewers in thin lines. Aim for a light but visible stripe of balsamic on each tomato and mozzarella ball so every bite gets a touch of sweet-tangy flavor.

Step 6: Finish and Serve

Take a quick look and, if desired, add a final tiny pinch of salt and a few extra grinds of black pepper over the platter. This brightens the flavor right before serving.

Serve the mini caprese skewers immediately for the freshest basil and best texture, or cover the platter loosely with plastic wrap and refrigerate for up to 1–2 hours. Let chilled skewers sit at room temperature for about 10 minutes before serving so the flavors can open up.

Pro Tips

• Choose good balsamic: A thicker, slightly sweet balsamic glaze or aged balsamic vinegar makes a big difference. Thin, very sharp vinegars can overpower the delicate mozzarella.
• Dry ingredients well: Patting the tomatoes and mozzarella dry keeps the skewers from getting watery and helps the oil and balsamic cling nicely.
• Use small, tender basil: Smaller leaves have a milder, sweeter flavor and are easier to fit on the skewers without tearing.
• Assemble right before serving when possible: The basil stays bright green and the tomatoes stay firm if you make these close to serving time.
• Scale up easily: For a crowd, simply plan on about 4–5 skewers per person and multiply the ingredient amounts accordingly.

Variations

• Garlic-herb twist: Stir a tiny pinch of garlic powder or very finely minced fresh garlic and some dried Italian herbs into the olive oil before tossing the mozzarella.
• Prosciutto caprese: Add a small ribbon of thinly sliced prosciutto folded between the basil and mozzarella for a more substantial, salty-savory bite.
• Pesto drizzle: Instead of (or in addition to) balsamic, thin 1–2 tbsp basil pesto with a bit of olive oil and drizzle it lightly over the skewers.

Storage & Make-Ahead

For the best flavor and appearance, assemble the mini caprese skewers on the same day you plan to serve them. You can prep the ingredients ahead by rinsing and drying the tomatoes and basil and draining the mozzarella up to 1 day in advance; store each separately in the refrigerator. Assemble the skewers up to 2 hours before serving, cover the platter tightly with plastic wrap, and refrigerate. Drizzle with balsamic glaze just before serving to keep the basil from darkening and the platter from getting messy. Leftovers can be stored, covered, in the refrigerator for up to 24 hours, but the basil may wilt and the tomatoes can soften, so they are best enjoyed fresh.

Nutrition (per serving)

Approximate values per serving (about 5 mini skewers): 130 calories; 7 g protein; 9 g fat; 4 g saturated fat; 4 g carbohydrates; 1 g fiber; 3 g sugars; 210 mg sodium. Actual values will vary based on the specific brands of mozzarella, balsamic, and glaze used.