Name: Tomato Mozzarella Basil Skewers
Prep time: 15 min
Ingredients: 24 cherry or grape tomatoes; 24 small fresh mozzarella balls (ciliegine), drained (about 8 oz); 24 fresh basil leaves; 2 tablespoons extra virgin olive oil; 1/4 teaspoon flaky sea salt; 1/4 teaspoon freshly cracked black pepper; 3 tablespoons balsamic glaze (store-bought or homemade); 24 short skewers or cocktail picks (4 to 6 inches); For homemade balsamic glaze (optional): 1/2 cup balsamic vinegar and 1 tablespoon honey

These tomato mozzarella basil skewers are made with cherry tomatoes, fresh mozzarella balls, and basil leaves threaded onto small picks, then drizzled with olive oil and a thick balsamic glaze.

They’re basically a caprese salad you can eat in one bite, and they take about 15 minutes to put together.

Bring them to holiday parties, summer cookouts, baby showers, or any time you need a fresh, no-cook appetizer.

I set them out on a platter next to dishes from these Christmas appetizers, since the red, white, and green look so festive.

If you’re planning a party appetizer spread, these are worth bookmarking too:

Ingredients You’ll Need

Ciliegine (cherry-sized) mozzarella balls are the perfect size and save you any cutting.

Use the ripest, firmest cherry or grape tomatoes you can find, since that’s where most of the flavor comes from.

Ingredients

24 cherry or grape tomatoes
24 small fresh mozzarella balls (ciliegine), drained (about 8 oz)
24 fresh basil leaves
2 tablespoons extra virgin olive oil
1/4 teaspoon flaky sea salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons balsamic glaze (store-bought or homemade)
24 short skewers or cocktail picks (4 to 6 inches)
For homemade balsamic glaze (optional): 1/2 cup balsamic vinegar and 1 tablespoon honey

Directions

If you’re making homemade balsamic glaze, simmer the balsamic vinegar and honey in a small saucepan over medium-low heat for 8 to 10 minutes until it reduces by about half and coats the back of a spoon.
Let it cool completely, as it’ll keep thickening.
It can go from syrupy to sticky fast, so pull it a little earlier than you think.
Drain the mozzarella balls and pat them completely dry with paper towels.
Wet mozzarella makes the olive oil and glaze slide right off.
Wash and dry the tomatoes and basil too.
Optional but worth it: toss the mozzarella balls with 1 tablespoon of the olive oil, a pinch of salt, and pepper and let them sit for 10 minutes.
This little marinade seasons the cheese all the way through.
Add a pinch of dried oregano or chili flakes if you want extra flavor.
Thread a tomato onto each skewer first, followed by a basil leaf folded in half, then a mozzarella ball.
For longer skewers, repeat the pattern twice.
Folding the basil keeps it from tearing and makes it look fuller.
Push the skewer straight through the center of the mozzarella so it doesn’t split, and leave enough stick at the bottom to hold.
Arrange the skewers on a serving platter.
If the tomatoes roll, slice a tiny piece off the bottom of each so they stand flat.
For a wreath shape at Christmas, lay them in a circle with a few extra basil leaves tucked in between.
Just before serving, drizzle the skewers with the remaining olive oil.
Sprinkle with flaky salt and cracked black pepper.
Then drizzle the balsamic glaze over the top in thin lines (a squeeze bottle or spoon works).
Put extra glaze in a small bowl on the side for anyone who wants more.
Serve right away and enjoy!

Important Recipe Notes

Dry everything well. Moisture is the biggest problem with caprese skewers. Dry mozzarella and tomatoes hold the oil and glaze, so the skewers look neat and taste seasoned.
Add glaze at the last minute. Balsamic glaze slides off and pools if it sits too long. Drizzle it right before guests arrive.
Buy good tomatoes. Out-of-season tomatoes can taste watery. Grape tomatoes are usually more flavorful in winter than cherry tomatoes.
Basil bruises fast. Assemble no more than 2 to 3 hours ahead. Basil leaves darken at the edges once they’ve been cut or handled for a while.
Season the cheese. Fresh mozzarella is very mild. A short marinade in olive oil, salt, and pepper makes a big difference.
Choose the right picks. Short bamboo skewers or decorative cocktail picks are easiest to eat in one bite. Long skewers are better for buffets where people grab and go.
Thick glaze matters. Thin balsamic vinegar runs straight off. Use a glaze that’s as thick as maple syrup so it clings to the mozzarella and tomato.
Make ahead. Thread the skewers up to 4 hours ahead, cover with a slightly damp paper towel and plastic wrap, and refrigerate. Let them sit out for 15 minutes before serving, then add the oil and glaze.
Keep them cool on a buffet. Fresh mozzarella softens in a warm room after a couple of hours. Set the platter over a tray of ice or swap in a fresh batch from the fridge halfway through the party.
Storage. Leftovers keep in the fridge for 1 day, but the basil will wilt. Slide everything off the skewers and toss into a pasta salad instead.

How to Serve, Store & Customize This Recipe

Serving Serve the tomato mozzarella basil skewers cold or at cool room temperature on a white platter so the colors pop. They’re great next to a charcuterie board, crostini, or a bowl of olives. Plan on 2 to 3 skewers per person for a party, and a few more if they’re the only fresh option on the table.

Storing Store assembled skewers covered in the fridge for up to 4 hours before serving, without the dressing. Leftovers are best eaten the next day, since the tomatoes soften and the basil darkens. Don’t freeze them, as fresh mozzarella turns grainy.

Customizing Add a folded slice of salami or prosciutto between the basil and cheese for a heartier bite. Swap the basil for small spinach leaves if you can’t find good basil. For a pesto version, toss the mozzarella in a spoonful of pesto instead of olive oil.