Picnic Caprese Skewers (Print View)

Fresh skewers of cherry tomatoes, mozzarella, basil, and balsamic drizzle for outdoor enjoyment.

# Components:

→ Skewers

01 - 24 cherry tomatoes
02 - 24 mini mozzarella balls (bocconcini or ciliegine)
03 - 24 fresh basil leaves
04 - 1 tablespoon extra virgin olive oil
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Drizzle

07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey

# Preparation Steps:

01 - In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Simmer for 8 to 10 minutes, stirring occasionally, until the mixture reduces by half and thickens. Remove from heat and allow to cool completely.
02 - On each 6-inch cocktail skewer, thread one cherry tomato, one mozzarella ball, and one basil leaf in sequence. Repeat this pattern to fill the skewer, finishing with a cherry tomato.
03 - Arrange the assembled skewers on a serving platter. Drizzle with 1 tablespoon extra virgin olive oil and season evenly with sea salt and freshly ground black pepper.
04 - Just before serving, lightly drizzle the cooled balsamic reduction over the skewers, or serve it on the side for dipping.

# Expert Advice:

01 -
  • You can prep these in fifteen minutes flat, which means less time in the kitchen and more time actually enjoying your guests.
  • They taste expensive and sophisticated, but they're genuinely simple—no fancy techniques required.
  • The balsamic reduction is pure magic: tangy, sweet, and thick enough to coat each bite without dripping all over your fingers.
02 -
  • Don't reduce the balsamic too far or it'll taste like burnt sugar—pull it off the heat when it coats the back of a spoon and flows slowly.
  • Room-temperature skewers taste better than cold ones; let them sit out for five minutes after assembly so the basil and mozzarella fully express themselves.
03 -
  • If you want to marinate the mozzarella ahead of time, toss it gently with olive oil, minced garlic, dried oregano, and a pinch of salt at least an hour before assembly—it deepens the flavor considerably.
  • A light hand with the black pepper makes all the difference; too much and it overshadows the delicate basil and mozzarella, so taste as you go and adjust.
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