Caprese Skewers
Cherry tomatoes, mozzarella bocconcini and basil threaded onto skewers with olive oil and balsamic vinegar.
Photograph credit: Caprese salad skewer appetizers by Larry Hoffman · CC BY 2.0 · Wikimedia Commons
Cut the stem end off the tomatoes, so they stand on their own. That is the quick tip, and the one that makes these look good on a plate.
The three ingredients should be at room temperature for the best flavour. Cold tomatoes and cold mozzarella taste of very little, so take them out of the fridge 30 minutes before you thread them. Fold the basil leaf around the mozzarella. It stays in place and gives a bit of green at every bite.
Thread in this order: a tomato, a folded basil leaf, a mozzarella ball. Repeat three times on each skewer, ending with a tomato. Use 8 short skewers, or cocktail sticks if you want smaller bites.
Drizzle with the olive oil and balsamic vinegar, and season with salt and pepper just before serving. Salt makes the tomatoes release juice, and the skewers become slippery if dressed too early. Serve at once on a flat platter.
How to Make Caprese Skewers
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Bring the tomatoes and mozzarella to room temperature. Fold each basil leaf in half.
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Thread a tomato, a folded basil leaf and a mozzarella ball onto each skewer, three times over, ending with a tomato.
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Arrange on a platter. Just before serving, drizzle with the oil and vinegar and season.
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Tips That Matter
- Serve at room temperature.
- Fold the basil.
- Dress just before serving.
- Use ripe tomatoes.
What to Serve With It
Sparkling wine · Crusty bread · Prosciutto · Rose wine
Storage
Best eaten within 2 hours.
Caprese Skewers Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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