Introduction

Caprese skewers are the snack that makes any gathering feel instantly more sophisticated without requiring any cooking skill whatsoever. Threading fresh mozzarella balls, cherry tomatoes, and fresh basil leaves onto small skewers and drizzling with balsamic glaze produces a visually stunning platter that looks professionally catered and tastes like the best of Italian summer eating.

The caprese combination of tomato, mozzarella, and basil is one of the great flavour combinations in Italian cooking. Named after the island of Capri where it originated, the salad in its original form is simply these three ingredients dressed with good olive oil and salt. The skewer format makes it portable, party-friendly, and easy to eat standing up without plates or cutlery.

The quality of the ingredients is everything in this recipe because there is nowhere for inferior ingredients to hide. Good quality fresh mozzarella, the sweetest cherry tomatoes available, the freshest basil, and a genuine balsamic glaze from Modena rather than a sweetened imitation produce a result that is genuinely extraordinary. The same recipe made with rubbery mozzarella, bland tomatoes, and cheap balsamic vinegar produces something entirely mediocre.

History and Background

The insalata caprese, the salad from which these skewers are adapted, originated on the island of Capri off the coast of Naples, Italy. The earliest documented reference to the dish dates to the 1920s when it was served at the Quisisana Hotel on Capri. The dish represents the colours of the Italian flag: red tomatoes, white mozzarella, and green basil.

Caprese salad became internationally known through Italian restaurant culture in the mid-20th century and is now one of the most recognised Italian dishes globally. The skewer adaptation, which makes it suitable for standing receptions and buffet tables, developed in the party food and catering culture of the late 20th century.

Balsamic vinegar from Modena has been produced in the Emilia-Romagna region of Italy for over a thousand years. Traditional aged balsamic vinegar is a complex, expensive product made from grape must aged in barrels for a minimum of twelve years. The commercial balsamic glazes widely available in supermarkets are a more accessible approximation that works well for cooking and finishing dishes.

Caprese Skewers with Balsamic Glaze

Recipe by By butter u0026 berriesCourse: Snacks

Servings

4

servings

Prep time

8

minutes

Cooking timeminutes

Calories

180

kcal

Ingredients

• 250g fresh mozzarella balls bocconcini or ciliegine size

• 250g cherry tomatoes mixed colours if available

• Large bunch of fresh basil

• 3 tbsp good quality balsamic glaze

• 2 tbsp extra virgin olive oil

• Flaky sea salt

• Freshly cracked black pepper

• Small wooden or bamboo skewers

Directions

• Drain the mozzarella balls and pat dry with kitchen paper.
• Wash and dry the cherry tomatoes and basil leaves.
• Thread each skewer with one basil leaf folded in half, one cherry tomato, one mozzarella ball, another basil leaf, and another cherry tomato.
• Arrange assembled skewers on a flat serving platter.
• Drizzle balsamic glaze over all the skewers.
• Drizzle olive oil over.
• Finish with flaky sea salt and cracked black pepper.
• Serve immediately or refrigerate for up to 1 hour before serving.

Tips

• Pat the mozzarella very dry before threading. Excess moisture from the mozzarella packaging dilutes the balsamic and olive oil dressing and makes the platter look wet.
  Use the smallest mozzarella balls available, ciliegine or bocconcini size, for the most attractive skewers and the most practical eating experience.
  Choose the ripest, sweetest cherry tomatoes available. The tomato is one of the primary flavours and bland supermarket tomatoes significantly reduce the quality of the finished dish.
  Fresh basil is non-negotiable. Dried basil or basil paste does not work in this recipe. The fresh leaves provide both flavour and the green colour that is essential to the visual.
  Drizzle the balsamic glaze in a thin, deliberate line over the skewers rather than puddles of it. Less is more with balsamic glaze as it is very sweet and can overwhelm the delicate mozzarella.
  Mixed colour cherry tomatoes produce a more visually striking platter. Red, yellow, and orange tomatoes together against the white mozzarella and green basil make this one of the most beautiful snack platters possible.
  A grinding of fresh black pepper over the finished platter is the final seasoning that brings all the flavours together.

Variations

Add sliced avocado on additional skewers alongside the caprese for a more substantial platter. Replace cherry tomatoes with sliced strawberries for a sweet caprese variation that is particularly elegant at summer events. Add a small piece of prosciutto or bresaola wrapped around each mozzarella ball for a meat version. Use burrata instead of mozzarella and serve without skewers for a more luxurious platter format. Add sun-dried tomatoes alongside fresh for a more intense flavour. Make a melon and mozzarella version by replacing tomatoes with cubed cantaloupe melon for a sweet and savoury combination.

Serving Suggestions

Arrange skewers on a flat white platter for maximum visual impact. The colours of the caprese are most striking against a white background. Serve at room temperature rather than cold for the best mozzarella flavour and texture. Cold mozzarella is rubbery and bland. Allow refrigerated skewers to come to room temperature for 10 minutes before serving. These are perfect party food, requiring no cutlery and producing minimal mess.

Storage

Assembled skewers keep in the fridge for up to 4 hours before serving. Add the balsamic glaze and olive oil just before serving rather than in advance to keep the platter looking fresh. Mozzarella does not freeze and should be used on the day of purchase for the best texture.

Frequently Asked Questions

• Can I make these ahead for a party? Yes, assemble the skewers up to 4 hours ahead and refrigerate covered with cling film. Add the balsamic drizzle and oil just before serving.
• What size mozzarella balls should I use? Small bocconcini or ciliegine size balls that can be threaded whole onto the skewer are ideal. Larger mozzarella balls can be cut into cubes.
• Can I use regular salad tomatoes instead of cherry? Cherry or grape tomatoes work best for their size and sweetness. Regular tomatoes cut into cubes work but produce a less attractive and less sweet result.
• Is balsamic glaze the same as balsamic vinegar? No. Balsamic glaze is a reduced, sweetened version of balsamic vinegar with a thick, syrupy consistency. Regular balsamic vinegar is too thin and sharp for this application.
• How do I stop the skewers from being too short to hold? Use 15cm skewers or longer. Very short cocktail sticks are difficult to hold and eat from. Medium bamboo skewers are ideal.

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