Mini Caprese Salad Skewers (Printer-friendly)

Cherry tomatoes, mini mozzarella and basil on skewers, drizzled with olive oil and balsamic glaze.

# What You Need:

→ Vegetables & Cheese

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

→ Balsamic Glaze

04 - 1/4 cup balsamic vinegar
05 - 1 tablespoon honey (or maple syrup for vegan option)

→ Garnish & Assembly

06 - 1 tablespoon extra-virgin olive oil
07 - Freshly ground black pepper, to taste
08 - Sea salt, to taste
09 - 12 small wooden skewers or cocktail picks

# How to Make It:

01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture reduces by half and is syrupy (about 5–7 minutes). Remove from heat and let cool.
02 - Thread one cherry tomato, one mini mozzarella ball, and one fresh basil leaf onto each skewer. Repeat until all ingredients are used.
03 - Drizzle assembled skewers lightly with olive oil. Season with sea salt and black pepper.
04 - Drizzle the cooled balsamic glaze over the skewers just before serving.

# Cooking Tips:

01 -
  • This is the party trick that makes people think you’re a much fancier host than you are.
  • The combination of creamy cheese, juicy tomato, and sweet-tangy glaze rarely lasts more than ten minutes on the table at my house.
02 -
  • If you let the balsamic reduction go too long, it turns into glue—set a timer and keep a watchful eye.
  • Marinating the mozzarella for even ten minutes in olive oil and pepper transforms the flavor completely.
03 -
  • Let the glaze cool completely before drizzling, or it will slip right off.
  • Using room temperature cheese and tomatoes gives the best flavor—straight from the fridge they’re just not the same.
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