Caprese Skewers with Balsamic Glaze

Why You’ll Love This Recipe

• Bright, balanced flavors: sweet tomatoes, creamy mozzarella, peppery basil, and a glossy sweet-tart balsamic glaze.
• Fast and unfussy: no cooking beyond a quick 12-minute reduction.
• Party-ready: easy to scale, portable, and gorgeous on a platter.
• Make-ahead friendly: assemble in advance and finish with glaze just before serving.

Grocery List

• Produce: Cherry tomatoes, fresh basil
• Dairy: Mini mozzarella balls (ciliegine)
• Pantry: Balsamic vinegar, honey, extra-virgin olive oil, flaky sea salt, black pepper, cocktail picks/skewers

Full Ingredients

For the Skewers

• 24 cherry tomatoes (about 12 oz/340 g)
• 24 mini mozzarella balls (ciliegine; about 10–12 g each, total ~8 oz/225 g)
• 24 large fresh basil leaves
• 24 cocktail picks or 4–6 inch bamboo skewers

For the Balsamic Glaze

• 1/2 cup (120 ml) balsamic vinegar
• 1 tbsp (15 ml) honey (or granulated sugar)

For Finishing

• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt, plus more to taste
• 1/4 tsp freshly cracked black pepper (optional)

Step-by-Step Instructions

Step 1: Reduce the balsamic glaze

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a gentle simmer over medium heat, then reduce to medium-low to maintain small, steady bubbles. Cook for 10–12 minutes, swirling occasionally, until the glaze is glossy and reduced to about 1/3 cup (it should lightly coat the back of a spoon). Remove from the heat and let cool 5 minutes; it will thicken slightly as it cools.

Step 2: Prep produce and cheese

Rinse the cherry tomatoes and basil, then dry them thoroughly with clean towels. Drain the mini mozzarella and pat them dry, too—dry ingredients help the glaze cling. If basil leaves are large, fold each leaf lengthwise for a neat, tidy look on the skewer.

Step 3: Thread the skewers

On each cocktail pick, thread 1 cherry tomato, 1 folded basil leaf, and 1 mozzarella ball. Press the pieces close together so the basil sits snugly between the tomato and cheese. For uniformity, orient the tomatoes all in the same direction.

Step 4: Arrange and oil

Transfer the assembled skewers to a serving platter or wooden board in tidy rows. Drizzle or lightly brush with 1 tablespoon extra-virgin olive oil for a glossy finish and to keep the basil vibrant.

Step 5: Glaze with control

When the balsamic glaze is warm and pourable (not hot), drizzle it in thin zigzags over the skewers. Aim for about 1–1 1/2 teaspoons glaze per 4 skewers so every bite gets sweet-tart flavor without pooling on the platter.

Step 6: Season and serve

Finish with 1/2 teaspoon flaky sea salt and a pinch of black pepper if you like. Serve at room temperature for the best tomato flavor.

Pro Tips

• Glaze thickness test: Swipe a spoon through the glaze. If it leaves a clean line that slowly fills in, it is ready.
• Pat mozzarella dry so the glaze does not slide off. A brief rest on paper towels works wonders.
• Keep basil bright by glazing only when the reduction is warm, not hot, and right before serving.
• Use a squeeze bottle for ultra-precise glaze lines, or a small spoon for delicate drizzles.
• Mixed-color cherry tomatoes make a stunning platter; choose similar sizes for even threading.

Variations

• Prosciutto ribbon: Add a thin 2-inch strip of prosciutto between the basil and mozzarella. Skip the added salt or season lightly.
• White balsamic twist: Reduce 1/2 cup white balsamic with 1 teaspoon sugar and 1/2 teaspoon lemon zest for 8–10 minutes for a lighter-colored drizzle.
• Pesto finish: Replace the olive oil with 2 tablespoons thinned pesto (2 tbsp pesto whisked with 1 tsp olive oil) before glazing.

Storage & Make-Ahead

Assemble skewers up to 4 hours ahead. Arrange on a tray, cover with a barely damp paper towel, then wrap tightly and refrigerate. Bring to room temperature for 10–15 minutes, then glaze and salt just before serving. The balsamic glaze can be made up to 2 weeks in advance; store in a sealed jar in the refrigerator and warm briefly (10–15 seconds) to loosen if needed. Leftover assembled skewers keep 1 day refrigerated; basil may darken but is still safe to eat.

Nutrition (per serving)

Approximate for 2 skewers: 90 calories; Fat 6 g; Carbohydrates 5 g; Sugars 4 g; Protein 5 g; Sodium 140 mg.