Caprese Skewers
Ingredients
- • 500 g cherry tomatoes
- • 450 g fresh mozzarella balls (bocconcini)
- • 30 g fresh basil leaves
- • 60 ml extra virgin olive oil
- • 45 ml balsamic glaze
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Wash and dry the cherry tomatoes and fresh basil leaves thoroughly. Pat dry the mozzarella balls with paper towels to remove excess moisture.
- 2
Thread ingredients onto small skewers or toothpicks in this order: one cherry tomato, one basil leaf (folded if large), and one mozzarella ball. Repeat until you have about 24-30 skewers.
- 3
Arrange the assembled skewers on a serving platter in a single layer or standing upright in a shallow dish.
- 4
Just before serving, drizzle the skewers evenly with extra virgin olive oil, ensuring each skewer gets a light coating.
- 5
Drizzle the balsamic glaze over the skewers in a decorative pattern. You can also serve extra glaze on the side for dipping.
- 6
Season with a light sprinkle of salt and freshly cracked black pepper to taste.
- 7
Serve immediately at room temperature for the best flavor, or refrigerate for up to 2 hours if making ahead.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"For the best flavor, bring the mozzarella and tomatoes to room temperature 30 minutes before assembling - cold ingredients mute the fresh flavors. If you can't find balsamic glaze, reduce regular balsamic vinegar in a small pan over medium heat until it's thick and syrupy."
