Mini Caprese Skewers with Balsamic Glaze
Mini Caprese Skewers with Balsamic Glaze
Ingredients
For the Skewers
- 24 cherry tomatoes
- 24 fresh mozzarella balls, (bocconcini or ciliegine), drained
- 24 fresh basil leaves, medium-sized
- 12 wooden skewers, 4-inch
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon granulated sugar, optional, for sweeter glaze
For Serving
- 1 tablespoon extra virgin olive oil, for drizzling (optional)
- 1/4 teaspoon salt, flaky sea salt, for sprinkling (optional)
- 1/8 teaspoon black pepper, freshly ground, for sprinkling (optional)
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and optional granulated sugar. Bring to a simmer over medium heat, then reduce the heat to low. Let it gently simmer, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon. This should take approximately 5-7 minutes. The glaze will thicken further as it cools. Remove from heat and set aside to cool.
⏱️ 7 min
- 2
While the glaze is cooling, prepare the skewers. Wash and dry the cherry tomatoes and basil leaves. Drain the fresh mozzarella balls.
⏱️ 3 min
- 3
Assemble the skewers: Thread one cherry tomato onto a wooden skewer, followed by a folded basil leaf, and then one fresh mozzarella ball. Repeat this pattern once more on each skewer, ending with a cherry tomato. You should have two tomatoes, two basil leaves, and two mozzarella balls per skewer.
⏱️ 10 min
- 4
Arrange the assembled Caprese skewers on a serving platter.
⏱️ 1 min
- 5
Just before serving, drizzle the cooled balsamic glaze generously over the skewers. If desired, lightly drizzle with extra virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Caprese Skewers with Balsamic Glaze
Ingredients
For the Skewers
- 24 cherry tomatoes
- 24 fresh mozzarella balls, (bocconcini or ciliegine), drained
- 24 fresh basil leaves, medium-sized
- 12 wooden skewers, 4-inch
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon granulated sugar, optional, for sweeter glaze
For Serving
- 1 tablespoon extra virgin olive oil, for drizzling (optional)
- 1/4 teaspoon salt, flaky sea salt, for sprinkling (optional)
- 1/8 teaspoon black pepper, freshly ground, for sprinkling (optional)
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and optional granulated sugar. Bring to a simmer over medium heat, then reduce the heat to low. Let it gently simmer, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon. This should take approximately 5-7 minutes. The glaze will thicken further as it cools. Remove from heat and set aside to cool.
⏱️ 7 min - 2
While the glaze is cooling, prepare the skewers. Wash and dry the cherry tomatoes and basil leaves. Drain the fresh mozzarella balls.
⏱️ 3 min - 3
Assemble the skewers: Thread one cherry tomato onto a wooden skewer, followed by a folded basil leaf, and then one fresh mozzarella ball. Repeat this pattern once more on each skewer, ending with a cherry tomato. You should have two tomatoes, two basil leaves, and two mozzarella balls per skewer.
⏱️ 10 min - 4
Arrange the assembled Caprese skewers on a serving platter.
⏱️ 1 min - 5
Just before serving, drizzle the cooled balsamic glaze generously over the skewers. If desired, lightly drizzle with extra virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
⏱️ 2 min