Name: Caprese Skewers with Balsamic Glaze
Prep time: 15 min
Total time: 15 min
Ingredients: 24 cherry tomatoes; 24 fresh marinated mozzarella balls (ciliegine size), (oil reserved); 36 fresh basil leaves; 1/4 cup balsamic glaze; Flaky sea salt ((optional))

Caprese salad is one of those combinations that barely needs any help. Good tomatoes, fresh mozzarella, basil, a drizzle of balsamic. That's it. These Caprese Skewers with Balsamic Glaze are that same combination on a skewer. It's a small change that turns it into actual party food.

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The Short Version:

If you take one thing from this recipe, make it this: buy the marinated ciliegine mozzarella, not the plain. The herb oil in the container is a second drizzle waiting to happen, and it adds a layer of flavor without any extra effort.

These are my go-to no-cook summer appetizer for backyard parties and summer gatherings. I've assembled them for more occasions than I can count and have never once brought any home.

They take about 15 minutes to put together and hold up to four hours in the fridge. The one rule: leave the balsamic off until right before you serve. It discolors the mozzarella and darkens the basil faster than you'd expect.

★★★★★

"I serve this often at our neighborhood outside events. However, I cut the cherry tomatoes in half and put each half around the cheese ball along with the basil. This way it can all be eaten in one bite and it makes it juicier and more flavorful and beats having to pop the tomato in your mouth. I put three bites on a stick and I have never ever had any leftover."

Evelyn

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The Short Version:
Ingredients & Substitutions
How to Make Caprese Skewers
Before You Make This
Make Ahead and Storage
More No Cook party Appetizers
Recipe
Reviews

Ingredients & Substitutions

Ingredients for Caprese Skewers including cherry tomatoes, fresh mozzella balls, basil and balsamic glaze.

Cherry tomatoes: Round cherry tomatoes are the best match in size for ciliegine mozzarella balls. Grape tomatoes work if that's what you have; they're just slightly more oblong, which can make threading them a little trickier. For a prettier platter, look for multi-colored cherry tomatoes at the farmers market during peak summer. Use whichever variety you like best.
Fresh mozzarella (ciliegine): Ciliegine are the cherry-sized fresh mozzarella balls, usually sold in a tub floating in water or herb marinade. Get the marinated kind if you can find it. The herb oil in the container is genuinely useful here because you can drizzle it over the skewers alongside the balsamic and it adds another layer without any extra work. If you can't find ciliegine, perlini (the smaller grape-sized balls) work doubled up, or you can cut a large ball of fresh mozzarella into similar-sized cubes. Don't substitute regular block mozzarella; it's firmer, drier, and the texture difference is noticeable.
Basil: Fresh only. Look for leaves that are uniformly green with no brown spots. Fold large leaves in half before threading so they stay put on the skewer.
Balsamic glaze: Bottled balsamic glaze is easy to find near the vinegars at most grocery stores and is what I use. If you want to make your own, reduce balsamic vinegar in a saucepan over medium-low heat until it coats the back of a spoon. Watch it carefully. It goes from glossy to hard candy fast if the heat is too high.

How to Make Caprese Skewers

Making these is mostly just assembly. Thread the ingredients onto each skewer (I do tomato, basil, mozzarella, basil, mozzarella, basil, tomato) and arrange them on a platter. Drizzle with the oil from the marinated cheese. Hold the balsamic until right before you serve, then drizzle and finish with a sprinkle of sea salt.

Two Caprese Skewers on a light plate with bowls of tomatoes and mozzarella balls nearby.

Before You Make This

Use the marinated mozzarella. It comes soaked in herb oil, which you can drizzle over the skewers alongside the balsamic. More flavor with zero extra work.
Pat everything dry before threading. I learned this from watching the balsamic pool at the bottom of the platter instead of clinging to the ingredients. Moisture is why. A quick pat with a paper towel before you start makes a real difference in how the finished plate looks.
Hold the balsamic until you're ready to serve. It discolors the mozzarella and darkens the basil faster than you'd think. Build and refrigerate the skewers undressed, then drizzle right before guests arrive.
Use longer bamboo skewers, not toothpicks. Longer skewers, about 5-6 inches, are easier to hold while balancing a plate. Shorter sized toothpicks leave no room to grab the pick once they are loaded with tomatoes and cheese.
Serve at room temperature. If you've made these in advance, pull the skewers from the fridge at least 30 minutes before serving. Cold mozzarella is fine, but tomatoes taste better once they've lost the chill.

If you want to stretch these flavors into a side dish, Lisa's Caprese Pasta Salad uses the same combination with pasta added and holds up well alongside these on a summer spread.

Two plates filled with caprese skewers and drizzled with balsamic glaze.

Make Ahead and Storage

Make Ahead: Assemble the skewers up to four hours in advance, cover, and refrigerate undressed. Pull from the fridge 30 minutes before guests arrive and add any reserved herb oil and the balsamic glaze right before serving.
Storage: Once dressed, these are best within an hour or two. The balsamic will continue to discolor the mozzarella and basil over time. Don't plan on leftovers holding well.
Do not freeze.

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