Caprese Skewers with Balsamic Drizzle (Print Page)

Cherry tomatoes, bocconcini and basil on skewers, topped with olive oil, salt, pepper and a balsamic reduction.

# What You Need:

→ Produce and Dairy

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

→ Pantry and 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 ground black pepper

# Directions:

01 - Place the balsamic vinegar in a small saucepan and bring to a gentle simmer over medium heat. Reduce until thick and syrupy, about 5 to 7 minutes, stirring occasionally. Remove from heat and transfer to a small bowl to cool completely.
02 - Rinse and dry the cherry tomatoes; drain the mozzarella balls thoroughly; pick and lightly crush the basil leaves if large so they layer neatly on the skewer.
03 - Thread each skewer with one cherry tomato, one basil leaf (folded if necessary), and one mozzarella ball; repeat the sequence once more and finish with a cherry tomato so each skewer contains two tomatoes, two basil leaves and two mozzarella balls.
04 - Arrange the finished skewers on a serving platter, drizzle evenly with extra-virgin olive oil, sprinkle with kosher salt and freshly ground black pepper, then finish with the cooled balsamic reduction.
05 - Serve immediately for best texture, or cover and chill for up to 1 hour before serving; return to room temperature for 10 minutes before presenting if chilled.

# Expert Advice:

01 -
  • Your guests will think you spent hours, even though it takes hardly any time at all.
  • Each bite is the perfect balance of creamy, tangy, and fresh—I honestly crave these all summer.
02 -
  • If you reduce the balsamic for too long, it turns into candy—watch it carefully near the end.
  • Stacking wet mozzarella straight from the tub made my first batch slide apart, so draining is a must.
03 -
  • Sliding the basil leaf between tomato and cheese prevents sticking.
  • Let the balsamic reduction cool fully before drizzling or it’ll melt the mozzarella.
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