Caprese Skewers with Balsamic (Print Version)

Cherry tomatoes, bocconcini and basil on skewers, drizzled with balsamic reduction and olive oil.

# What You'll Need:

→ Vegetables & Dairy

01 - 24 cherry tomatoes
02 - 12 mini mozzarella balls (bocconcini), drained
03 - 12 fresh basil leaves

→ Pantry & Garnish

04 - 2 tablespoons extra-virgin olive oil
05 - 1/3 cup balsamic vinegar
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly cracked black pepper

# How-To Steps:

01 - Place 1/3 cup balsamic vinegar in a small saucepan and bring to a gentle simmer over medium heat. Reduce until the liquid becomes thick and syrupy, about 5 to 7 minutes, stirring occasionally. Remove from heat and cool to room temperature.
02 - On each skewer thread one cherry tomato, one basil leaf (folded if large), one mini mozzarella ball, then a second cherry tomato so each skewer contains two tomatoes, one mozzarella ball and one basil leaf. Repeat until all ingredients are used.
03 - Lay the assembled skewers on a serving platter. Drizzle evenly with 2 tablespoons extra-virgin olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper, adjusting to taste.
04 - Spoon or drizzle the cooled balsamic reduction over the skewers immediately before serving to retain its gloss and concentrated flavor.
05 - Serve immediately or cover and chill for up to 1 hour; if chilled, bring to room temperature for a few minutes before serving for optimal flavor.

# Expert Tips:

01 -
  • Your friends will think you spent hours on these thanks to the glossy balsamic drizzle, but only you know how easy it really is.
  • This recipe transforms a handful of humble ingredients into a vibrant, crowd-pleasing appetizer that feels like sunshine on a platter.
02 -
  • If you let the balsamic cook even a moment too long, it&aposs likely to stick to the pan or become too bitter—watch closely.
  • Bringing everything to room temperature before assembling makes each bite bolder and prevents sogginess.
03 -
  • If your skewers wobble, cut a tiny slice off the bottom tomato to create a stable base on the platter.
  • A pinch of flaky sea salt right before serving amplifies every flavor in a surprisingly dramatic way.
Go Back