Caprese skewers are a simple, fresh and elegant appetizer starring basil, juicy tomatoes and mini mozzarella balls. A drizzle of tangy balsamic glaze takes this effortless antipasto to the next level.
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When it comes to Italian appetizers, caprese salad sits firmly at the top of my list. Fresh basil, juicy tomatoes and creamy mozzarella drizzled with balsamic glaze, sea salt and black pepper… if it’s on a menu, I’m ordering it. And it proves what I’ve learned over and over in the kitchen: sometimes it’s the simplest of ingredients that pack the maximum amount of flavor.
And while I love a classic caprese (especially my burrata caprese salad), turning those same fresh flavors into bite-sized skewers is my favorite way to turn a simple trio of ingredients into a crowd-pleasing party appetizer. Whether you’re hosting a holiday gathering, building an antipasto platter, or need a no-cook summer hors d’oeuvre, these caprese skewers deliver every single time.
- Cherry or grape tomatoes: I reach for cherry tomatoes 99% of the time because they’re naturally sweeter and juicier than grape tomatoes, but use whichever you like best.
- Mini mozzarella balls: Look for fresh mozzarella balls packed in water or brine. They’re labeled ciliegine (cherry-sized), and they’re the perfect match for cherry tomatoes. If you can’t find them, perlini (smaller mozzarella pearls) work in a pinch, or grab a big ol’ ball of fresh mozzarella and cut it into pieces roughly the size of your tomatoes.
- Fresh basil: If your basil leaves are large, fold them gently before skewering. Basil bruises easily, so handle it lightly.
- Sea salt and black pepper: A pinch of flaky sea salt (I love Maldon) and a few twists of black pepper enhance all the flavors. Since the ingredients are simple, this final seasoning step makes a big impact.
See the recipe card for full information on ingredients and quantities.
Optional (But Totally Worth It) Finishing Touches
- Extra-virgin olive oil: A light drizzle can enhance the richness and bring everything together. Use an olive oil you actually enjoy the taste of on its own. I love the Kosterina brand.
- Balsamic glaze: Adds a delicious sweet-tangy finish. My go-to store-bought brand is Nonna Pia’s Balsamic Glaze, but making your own is incredibly easy! I’ve included instructions in the Notes section of the recipe card below.
You can assemble these hors d’oeuvres using toothpicks or wooden skewers, but if you want yours to look exactly like the photos, grab 6-inch skewers (I get mine on Amazon). The extra length makes them a two-bite appetizer that looks elegant on any party platter.
Thread a cherry tomato, a mini mozzarella ball, and a basil leaf onto each skewer, repeating the pattern until it’s filled. Arrange them on a platter, drizzle with balsamic glaze (and olive oil, if using), then finish with flaky sea salt and freshly ground black pepper. Serve immediately and enjoy!
Kelly’s Recipe Tips
- Use the sweetest tomatoes you can find. This appetizer is only as good as your tomatoes. In peak summer, hit the farmers’ market (or pick ’em straight from your garden!). In the winter months, use what looks freshest in your produce section.
- Mix colors for a show-stopping platter. A mix of red, yellow and orange cherry tomatoes looks gorgeous on a summer antipasto tray. For holiday parties, I stick with all red for a more festive look.
- Pat the mozzarella dry. Fresh mozzarella is stored in water, which can make your skewers taste a little watery. Drain and pat the ciliegine dry with paper towels so the balsamic glaze actually clings instead of sliding right off.
- Basil bruises and browns fast. Leave it at room temperature (never in the fridge!) and add it as close to serving as possible for the brightest flavor and color. If your leaves are large, fold them instead of tearing them to prevent bruising.
- Make these the same day you’ll serve them. See my make-ahead tips below!
Make-Ahead Instructions
Caprese skewers are at their best when freshly assembled, but you can absolutely prep them ahead for stress-free entertaining.
Assemble them up to 4 hours in advance, arrange on a platter, cover tightly with plastic wrap, and refrigerate. Just note: tomatoes taste best at room temperature, and basil may wilt slightly as it chills. Hold off on the olive oil, balsamic glaze, salt and pepper until right before serving for the freshest flavor and presentation.
Serving outdoors or in warm temperatures? Keep the platter chilled until the last possible moment. Fresh mozzarella shouldn’t sit out for more than 2 hours.
Ingredients
- 30 cherry or grape tomatoes
- 20 mini mozzarella balls
- 30 fresh basil leaves
- 10 (6-inch) wooden skewers
- Balsamic syrup, for serving (Recipe in Notes)
Instructions
- Alternately skewer a tomato, a mozzarella ball and basil leaves on each of the skewers.
- Drizzle the skewers with balsamic syrup then sprinkle them with large-flake sea salt and fresh black pepper. Serve immediately or refrigerate, covered, until ready to serve.
Kelly’s Notes
- Homemade Balsamic Glaze: Simmer 1 cup balsamic vinegar until reduced by half and syrupy, 10–15 minutes. Cool completely before drizzling.
- To Make Ahead: Assemble up to 4 hours in advance, cover tightly and refrigerate. Wait to drizzle with olive oil, balsamic glaze, salt and pepper until just before serving.
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