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Mini Caprese Skewers arranged on a white oval platter, grape tomatoes, mozzarella pearls and fresh basil

Mini Caprese Skewers

Mini Caprese Skewers are a fresh, no-cook appetizer made with grape tomatoes, mozzarella pearls, basil, olive oil, and balsamic glaze. They are served on toothpicks for an easy party bite.
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Prep Time 15 minutes
Rest time 10 minutes
Total Time 25 minutes
Servings: 24 mini skewers
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 24 grape tomatoes rinsed and dried
  • 24 fresh mozzarella pearls drained well
  • 24 small fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze plus more for serving
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning optional
  • 24 wooden toothpicks or 4-inch appetizer skewers

Method
 

  1. Prep time: 15 minutes. Cook time: 0 minutes. Servings: 24 mini skewers, about 6 to 8 servings as an appetizer. Set out a platter, toothpicks, and a small bowl for seasoning.
  2. Drain the mozzarella pearls in a fine mesh strainer for 5 minutes. Pat them dry with a paper towel. This little step keeps the platter from getting watery.
  3. Rinse the tomatoes under cool running water and dry them well. For good produce handling habits, the FDA’s produce safety guide is a helpful reference.
  4. Lay out the basil leaves. If a leaf is large, fold it in half once so it fits neatly on the skewer. Don’t chop the basil. Whole leaves look better and stay fresher.
  5. Thread one tomato onto a toothpick, followed by one basil leaf and one mozzarella pearl. Push gently so the mozzarella doesn’t split. Repeat with the remaining ingredients.
  6. Arrange the skewers on a serving platter in a single layer or in loose rows. If you stack them, the basil can bruise and the glaze can smear.
  7. Drizzle the skewers with olive oil. Sprinkle with kosher salt, black pepper, and Italian seasoning if you’re using it.
  8. Right before serving, drizzle with balsamic glaze. Go light at first. You can always add more, but too much glaze makes the skewers sticky.
  9. Let the skewers sit at room temperature for 10 minutes before serving. Cold mozzarella straight from the fridge can taste flat, and this short rest helps the tomato and basil smell fresh.

Notes

Dry the tomatoes and mozzarella well so the seasoning sticks and the platter does not get watery. Add balsamic glaze right before serving, salt right before serving if possible, and serve cool but not icy cold. Store assembled skewers in an airtight container in the refrigerator for up to 24 hours with paper towels, and refrigerate perishable foods within 2 hours or within 1 hour if the room is above 90°F.