Caprese Skewers with Balsamic Glaze
Caprese Skewers with Balsamic Glaze
Ingredients
For the Caprese Skewers
- 1 pint cherry tomatoes, halved, or left whole
- 8 ounces fresh mozzarella balls, small (bocconcini or ciliegine), drained
- 1/2 cup fresh basil leaves, whole
- 16 wooden skewers, 6-inch
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 1 tablespoon granulated sugar, optional, for sweeter glaze
For Serving
- 2 tablespoons extra virgin olive oil, as needed, for drizzling
- 1/4 teaspoon sea salt, to taste
- 1/8 teaspoon freshly ground black pepper, to taste
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and optional granulated sugar. Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the vinegar has reduced by about half and thickened to a syrupy consistency. This usually takes 5-7 minutes. Remove from heat and let cool completely. It will thicken further as it cools.
⏱️ 7 min
- 2
Prepare the skewer ingredients: If using whole cherry tomatoes, wash them thoroughly. Drain the fresh mozzarella balls. Gently wash and pat dry the fresh basil leaves.
⏱️ 3 min
- 3
Assemble the Caprese skewers: Thread one cherry tomato (or half), one mozzarella ball, and one basil leaf onto a wooden skewer. Repeat the pattern once or twice more, depending on the length of your skewer, ending with a tomato. Arrange the assembled skewers on a serving platter.
⏱️ 10 min
- 4
Serve: Drizzle the cooled balsamic glaze generously over the Caprese skewers. For an extra touch, lightly drizzle with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Skewers with Balsamic Glaze
Ingredients
For the Caprese Skewers
- 1 pint cherry tomatoes, halved, or left whole
- 8 ounces fresh mozzarella balls, small (bocconcini or ciliegine), drained
- 1/2 cup fresh basil leaves, whole
- 16 wooden skewers, 6-inch
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 1 tablespoon granulated sugar, optional, for sweeter glaze
For Serving
- 2 tablespoons extra virgin olive oil, as needed, for drizzling
- 1/4 teaspoon sea salt, to taste
- 1/8 teaspoon freshly ground black pepper, to taste
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and optional granulated sugar. Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the vinegar has reduced by about half and thickened to a syrupy consistency. This usually takes 5-7 minutes. Remove from heat and let cool completely. It will thicken further as it cools.
⏱️ 7 min - 2
Prepare the skewer ingredients: If using whole cherry tomatoes, wash them thoroughly. Drain the fresh mozzarella balls. Gently wash and pat dry the fresh basil leaves.
⏱️ 3 min - 3
Assemble the Caprese skewers: Thread one cherry tomato (or half), one mozzarella ball, and one basil leaf onto a wooden skewer. Repeat the pattern once or twice more, depending on the length of your skewer, ending with a tomato. Arrange the assembled skewers on a serving platter.
⏱️ 10 min - 4
Serve: Drizzle the cooled balsamic glaze generously over the Caprese skewers. For an extra touch, lightly drizzle with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 2 min