These Caprese Skewers are my go-to for every party. They are so simple to put together, yet they look like you spent hours. Fresh mozzarella, juicy cherry tomatoes, and fragrant basil – all drizzled with a sweet and tangy balsamic glaze.
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The secret is to use the best ingredients you can find. Good mozzarella, ripe tomatoes, and fresh basil make all the difference. And the balsamic glaze? You can buy it or make it yourself – I'll show you both ways.
These skewers are perfect because you can assemble them ahead of time. Just keep them in the fridge and add the glaze right before serving. They disappear fast, so make plenty!
Why You'll Love This Recipe
About the Ingredients
1 pint (about 300g) cherry tomatoes
Use a mix of red and yellow for color. Look for firm, ripe tomatoes. If they are large, halve them.
8 oz (225g) fresh mozzarella balls (bocconcini or ciliegine)
Small mozzarella balls are perfect. If you have larger ones, cut them into 1-inch cubes. You can also use smoked mozzarella for a twist.
1 cup (about 20g) fresh basil leaves
Pick large, unblemished leaves. If they are small, use two per skewer. You can also use baby spinach as a substitute.
1/2 cup (120ml) balsamic glaze
Store-bought balsamic glaze is a timesaver. Or make your own: simmer 1 cup balsamic vinegar with 2 tbsp brown sugar until syrupy.
2 tbsp extra virgin olive oil
A good quality olive oil adds richness. Use a mild one if you prefer.
1/2 tsp flaky sea salt
Flaky salt like Maldon adds a nice crunch. Regular salt works too, but use less.
1/4 tsp freshly ground black pepper
Freshly ground is best for flavor. Adjust to taste.
24 small wooden skewers (about 6 inches)
Soak wooden skewers in water for 10 minutes if you plan to grill them. For serving, any small skewer works.
Tips & Tricks
- Don't assemble too far ahead if you're using fresh basil – it can wilt. If you must, keep them in the fridge and add basil last.
- If you can't find balsamic glaze, make your own by simmering balsamic vinegar until it reduces and thickens.
- For a pretty presentation, alternate red and yellow tomatoes. Arrange on a platter and drizzle with glaze right before serving.
Pro Tips
Step-by-Step Instructions
1. Prep your ingredients
Gently wash and dry the cherry tomatoes. Remove the mozzarella balls from their brine and pat them dry with paper towels. Rinse the basil leaves and pat dry – wet basil will make the skewers soggy.
2. Assemble the skewers
Take a skewer and thread on a tomato, then a mozzarella ball, then a basil leaf (fold it if large). Repeat the pattern until the skewer is full, ending with a tomato. Aim for 3-4 of each component per skewer. Repeat with remaining ingredients.
3. Arrange on a platter
Place the finished skewers on a large serving platter in a single layer. They can be arranged in a circular pattern or in rows – whatever looks pretty.
4. Drizzle with olive oil
Just before serving, drizzle the skewers with the extra virgin olive oil. This adds richness and helps the salt and pepper stick.
5. Season and glaze
Sprinkle with flaky sea salt and a few turns of freshly ground black pepper. Then drizzle generously with balsamic glaze – you want a nice coating, but not a pool.
6. Serve immediately
Serve right away so the basil stays fresh and the skewers look their best. They are best enjoyed at room temperature, so if they were chilled, let them sit out for 10 minutes.
Delicious Variations
Add a prosciutto wrap
Wrap each mozzarella ball in a thin slice of prosciutto before skewering for a savory touch.
Grill them
Brush skewers with olive oil and grill over medium heat for 1-2 minutes per side until grill marks appear.
Make it a drizzle bar
Offer extra balsamic glaze, pesto, or a balsamic reduction on the side for dipping.
How to Store Caprese Skewers with Balsamic Glaze
Refrigerator
Store assembled skewers (without glaze) in an airtight container for up to 8 hours. Add glaze just before serving.
Freezer
Not recommended – fresh tomatoes and mozzarella don't freeze well.
Reheating
Serve at room temperature – no reheating needed. If chilled, let sit out for 10 minutes.
Frequently Asked Questions
Q: Can I make Caprese skewers ahead of time?
Yes, you can assemble them up to 8 hours ahead. Keep them in the fridge, but add the balsamic glaze and salt right before serving to keep the basil fresh.
Q: What can I use instead of balsamic glaze?
You can use a thick balsamic vinegar that's already syrupy, or make your own by simmering balsamic vinegar until reduced. Pesto also works as a flavor alternative.
Q: How do I keep the skewers from sliding off?
Using cherry tomatoes on the ends helps anchor the skewers. Also, push the ingredients snugly together. If they still slide, use longer skewers or add another tomato at the end.
Q: Can I use dried basil if I don't have fresh?
Fresh basil is key for the authentic Caprese flavor. Dried basil won't have the same texture or taste. If you must, use baby spinach or arugula for a similar leaf.
Q: What is the serving size for a party?
Plan on 2-3 skewers per person for a party appetizer. This recipe makes about 24 skewers, so it serves 8-12 as part of a spread.
Now you're ready to wow your guests! Try these at your next party and watch them disappear. Leave a comment below and let me know how they turned out. Happy simplifying!
Caprese Skewers with Balsamic Glaze
Easy Caprese Skewers with balsamic glaze are the perfect make-ahead party appetizer, ready in 15 minutes with fresh mozzarella, tomatoes, and basil.
🧂 Ingredients
- 1 pint (about 300g) cherry tomatoes
- 8 oz (225g) fresh mozzarella balls (bocconcini or ciliegine)
- 1 cup (about 20g) fresh basil leaves
- 1/2 cup (120ml) balsamic glaze
- 2 tbsp extra virgin olive oil
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly ground black pepper
- 24 small wooden skewers (about 6 inches)
📋 Instructions
- 1Prep your ingredients — Gently wash and dry the cherry tomatoes. Remove the mozzarella balls from their brine and pat them dry with paper towels. Rinse the basil leaves and pat dry – wet basil will make the skewers soggy.
- 2Assemble the skewers — Take a skewer and thread on a tomato, then a mozzarella ball, then a basil leaf (fold it if large). Repeat the pattern until the skewer is full, ending with a tomato. Aim for 3-4 of each component per skewer. Repeat with remaining ingredients.
- 3Arrange on a platter — Place the finished skewers on a large serving platter in a single layer. They can be arranged in a circular pattern or in rows – whatever looks pretty.
- 4Drizzle with olive oil — Just before serving, drizzle the skewers with the extra virgin olive oil. This adds richness and helps the salt and pepper stick.
- 5Season and glaze — Sprinkle with flaky sea salt and a few turns of freshly ground black pepper. Then drizzle generously with balsamic glaze – you want a nice coating, but not a pool.
- 6Serve immediately — Serve right away so the basil stays fresh and the skewers look their best. They are best enjoyed at room temperature, so if they were chilled, let them sit out for 10 minutes.
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.
