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Carefully wash and dry the cherry tomatoes and basil leaves. Drain the fresh mozzarella balls if they are packed in water.

Assemble each caprese stack by threading one cherry tomato onto a small skewer or toothpick, followed by one fresh basil leaf (folded if large), and then one fresh mozzarella ball. Repeat the sequence: another basil leaf and then another cherry tomato. You should have 2 tomatoes, 2 basil leaves, and 1 mozzarella ball per skewer.

Arrange the assembled caprese stacks on a serving platter.

In a small bowl, whisk together the extra virgin olive oil, salt, and black pepper.

Drizzle the olive oil mixture evenly over the caprese stacks. Finish by drizzling balsamic glaze over all the stacks just before serving.


Carefully wash and dry the cherry tomatoes and basil leaves. Drain the fresh mozzarella balls if they are packed in water.

Assemble each caprese stack by threading one cherry tomato onto a small skewer or toothpick, followed by one fresh basil leaf (folded if large), and then one fresh mozzarella ball. Repeat the sequence: another basil leaf and then another cherry tomato. You should have 2 tomatoes, 2 basil leaves, and 1 mozzarella ball per skewer.

Arrange the assembled caprese stacks on a serving platter.

In a small bowl, whisk together the extra virgin olive oil, salt, and black pepper.

Drizzle the olive oil mixture evenly over the caprese stacks. Finish by drizzling balsamic glaze over all the stacks just before serving.
