Italian
Caprese Skewers
Cherry tomatoes, mozzarella, and basil thread onto short skewers and get a drizzle of olive oil and balsamic glaze. They are assembled and served the same day.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Small mozzarella balls match the tomatoes so each bite is even.
- Basil goes between the tomato and the cheese so it does not fall off the end.
- Salt and pepper after the oil help them stick to the food instead of the platter.
- These are perishable. Two hours at room temperature is the limit.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Drain the mozzarella balls if they are packed in liquid. Pat them dry so the oil clings.
- 2
Rinse the cherry tomatoes and the basil leaves and pat them dry.
- 3
Thread one of the cherry tomatoes, one basil leaf, and one mozzarella ball onto each wooden skewer. Repeat so each skewer has two of each if the pieces are small.
- 4
Lay the skewers on a platter.
- 5
Drizzle with the olive oil and the balsamic glaze.
- 6
Sprinkle with the salt and black pepper.
- 7
Serve within 2 hours. If you refrigerate them, take them out 15 minutes before serving so the mozzarella is not icy. This is about 6 servings.
Pro tips
- Wet mozzarella makes the oil slide off. Dry it.
- Balsamic glaze is thick. Regular balsamic vinegar will run and pool.
- If you only have large mozzarella, cut it into 3/4-inch cubes.
Easy substitutions
- balsamic glaze
- pesto, a thin drizzle
- fresh mozzarella balls
- small pearls of mozzarella
- basil leaves
- a pinch of dried basil rubbed between your fingers, if fresh is gone
Storage and reheating
Storage
Refrigerate covered up to 1 day. The tomatoes will soften and the basil will darken.
Reheating
Do not reheat. Serve cool, not ice cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 164
- Protein
- 9 g
- Carbs
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Moderate · No Cook
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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