Caprese Skewers with Balsamic Glaze
These gorgeous Caprese skewers turn the classic Italian salad into party-perfect bites! Fresh mozzarella, juicy tomatoes, and basil get drizzled with homemade balsamic glaze for an elegant appetizer that takes just 20 minutes to make.
Professional Grade
Creating the Perfect Balsamic Glaze
The secret to restaurant-quality skewers lies in your homemade balsamic glaze. Simmer good-quality balsamic vinegar with a touch of honey until it coats the back of a spoon. This creates a glossy, sweet-tangy drizzle that transforms simple ingredients into something spectacular. Skip the store-bought versions – homemade tastes infinitely better and costs less.
Assembly Tricks for Picture-Perfect Presentation
Thread your skewers in a specific order for maximum visual impact: cherry tomato, folded basil leaf, mozzarella ball, then repeat. The folded basil creates beautiful layers while preventing the cheese from sliding down. Arrange finished skewers on a white platter in rows, then drizzle the glaze in artistic zigzags right before serving for that professional catering look.
Make-Ahead Strategy for Stress-Free Entertaining
Prepare these skewers up to 4 hours before your party for best results. Assemble them completely but hold off on the balsamic glaze until the last 10 minutes. Store covered in the refrigerator, then let them come to room temperature for 15 minutes before serving. The flavors actually improve as they meld together during this resting time.
Chef’s Helpful Tips
- Use the highest quality balsamic vinegar you can afford – it makes a dramatic difference in the final glaze flavor and consistency.
- Soak wooden skewers in water for 10 minutes before assembly to prevent splintering and make threading easier.
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Kitchen Essentials
Frequently Asked Questions
Can I use regular mozzarella instead of bocconcini?
Yes, cut fresh mozzarella into 1-inch cubes and pat very dry. Avoid pre-shredded mozzarella as it won’t have the same creamy texture and fresh flavor.
How long does homemade balsamic glaze keep?
Store it in the refrigerator for up to 2 weeks in a sealed container. It will thicken when cold, so let it come to room temperature before using again.
What if my balsamic glaze gets too thick?
Simply whisk in a tablespoon of warm water or balsamic vinegar to thin it out. The consistency should be like honey, not syrup.
Can I make these skewers without the glaze?
Absolutely! Drizzle with good olive oil and sprinkle with flaky sea salt instead. You can also use a simple balsamic vinaigrette for a lighter option.
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Caprese Skewers with Balsamic Glaze
Equipment Needed
- Small heavy-bottomed saucepan
- 24 wooden or bamboo skewers (4-inch)
- Large serving platter
- Small spoon for drizzling
Instructions
- Start Balsamic Glaze: Pour balsamic vinegar and honey into a small saucepan and bring to a gentle boil over medium heat.
- Reduce Glaze: Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the mixture reduces by half and coats the back of a spoon. Set aside to cool.
- Prep Ingredients: Pat cherry tomatoes and mozzarella balls completely dry with paper towels to prevent sliding on skewers.
- Assemble Skewers: Thread each skewer in this order: cherry tomato half, folded basil leaf, mozzarella ball, another basil leaf, then another tomato half.
- Season Skewers: Arrange finished skewers on a large platter and drizzle lightly with olive oil, then season with salt and pepper.
- Finish with Glaze: Just before serving, drizzle the cooled balsamic glaze over the skewers in decorative patterns.
Nutrition Facts
Per Serving (4 skewers)
