Fresh Caprese skewers are a fun twist on the traditional Caprese salad. They’re the perfect starter for a summer barbeque, or outdoor gathering.
Some time ago, we hosted three of our closest couple friends over for cocktails and a five-course dinner. It was a rousing success!
For the cocktail hour, I served these cherry tomato, mozzarella and basil skewers. I love a good Caprese salad and this is the finger food equivalent! The skewers are really easy to make and can be made a little bit ahead of time (which is helpful when you really need those last few minutes before your guests arrive)!
This appetizer requires just five ingredients and toothpicks or small skewers to hold the food parts together. I drizzled a balsamic glaze over the tomato skewers, but you can use regular old balsamic vinegar as well (or, if you prefer, no balsamic topping at all!). A dash of pepper adds a little zip.
The is a really versatile appetizer for any season, but really shines during the summer months when tomatoes are fresh and plentiful!
- 1 (12-14 oz) pint cherry tomatoes
- ½ ball (8-10 oz) fresh mozzarella
- 1 bunch of fresh basil leaves
- 6 tablespoons balsamic glaze or vinegar
- pepper (to taste)
- Cut each of the cherry tomatoes in half so that there is a top and bottom.
- Cut the mozzarella into cubes about the same width as the tomato halves.
- Place the food on the skewers (from top to bottom): tomato, fresh basil leaf, mozzarella, tomato. Arrange the bottom tomato half is upside down so that the skewer stands up on a plate.
- Drizzle the balsamic glaze over the assembled skewers. Sprinkle with pepper as desired.