Caprese skewers are a 4-ingredient appetizer that is so simple but guaranteed to impress! Made with cherry tomatoes, mozzarella, fresh basil, and an easy balsamic reduction, they imitate classic Caprese salad, only made portable on a skewer!
Skewers are a great way to combine different flavors, colors, and textures all in one place. They’re so delicious and look so appetizing! Try these antipasto skewers, Thai chicken skewers, or teriyaki beef skewers at your next barbecue!
Caprese Skewers With a Balsamic Drizzle
I’ve been trying to clean up some of my eating habits this summer, so rather than whipping up my signature batch of homemade brownies every time there’s a potluck or party to attend, I’ve been making these fresh and light Caprese skewers instead. And guess what – not a single person has complained about being presented with tomatoes rather than chocolate (which I was a little worried about the first time!). You just can’t go wrong with the combination of basil, mozzarella, juicy tomatoes, and a tangy balsamic drizzle on top! It’s too irresistible.
I think that having impressive appetizers that are also easy to make is essential, and these Caprese skewers just earned themselves a place on the list. Just 4 ingredients plus a skewer and you have yourself an appetizer that’s simple, refreshing, and bursting with flavor! It’s everything you love about a classic Caprese salad but ready to take on the go! They’re the best. Get ready to be addicted.
All Ingredients Needed
Simplicity is key here! Modeled after the famous Caprese salad, the 4 components of these skewers are a handful of fresh basil, grape or cherry tomatoes, and fresh mozzarella. You will also need some balsamic vinegar, which you will cook down to a balsamic reduction for drizzling. You can find measurements for each ingredient in the recipe card below.
- Balsamic Vinegar: The sweet but tangy flavor of balsamic vinegar is a must here. This gets cooked down to create a thick, delicious balsamic glaze.
- Mini Mozzarella Balls: If yours are in water, drain and pat dry before adding to your skewers.
- Tomatoes: Cherry or grape tomatoes both work! We’re just going for bite-sized here.
- Fresh Basil Leaves: Add a pop of minty flavor in between the layers.
Are Caprese Skewers Healthy?
Yes! Caprese skewers are a super healthy choice. Tomatoes are loaded with vitamins and antioxidants, while mozzarella is a great source of healthy fats and calcium! Even the basil leaves are good for you! They’re a great source of vitamins like magnesium. And the best part? Caprese skewers are low-carb and diet-friendly! They’re a delicious snack you don’t have to feel bad about eating!
How to Make Caprese Skewers and Balsamic Reduction
Making the balsamic reduction is simple – all you need is one cup of balsamic vinegar which you’ll pour into a saucepan and heat until it reduces in volume. Just make sure you let it cool before drizzling it over your skewers (and if you can, have a fan going or a window open while making the reduction — the vinegar smell can be quite potent!).
- Begin Preparing Balsamic Drizzle: Prepare your balsamic reduction first by pouring 1 cup of balsamic vinegar into a small saucepan over medium-low heat.
- Reduce: Cook, stirring occasionally, until vinegar has reduced to about half a cup (this will take about 15 minutes or so). Allow balsamic reduction to cool before drizzling over your Caprese skewers (it will thicken as it cools, also).
- Assemble: To prepare Caprese skewers, spear the top of one tomato and slide it up 1” from the top of the skewer. Take a small basil leaf (about 1” — if your basil leaves are large then cut them in half first, otherwise the flavor will overwhelm the skewer) and fold it in half. Spear the basil leaf and slide it up against the tomato.
- Repeat: Repeat with a mozzarella ball, and then repeat with another tomato, basil leaf, and mozzarella ball.
- Add Drizzle and Serve: Just before serving, drizzle with balsamic reduction. Enjoy!
Tips and Substitutions
The great thing about skewers like these is that you can customize them to your liking. These are a few simple ways to customize the flavor of your Caprese skewers and make them easier to take on the go! They are the perfect companion to any summer picnic or outing.
- Use Wooden Skewers: Not only are wooden skewers a cheap option, but they make for easy cleanup. Disposable cutlery is perfect for large gatherings. If you’re worried about splinters, soak the skewers before adding on Caprese ingredients.
- Swap Out Basil: The flavor of basil can be overpowering for some people – you can substitute your basil leaves for spinach if you want a more mild flavor.
- Add More Flavor: If you want your mozzarella balls to be packed with more flavor, try marinating them in your balsamic glaze overnight before assembly!
Caprese skewers make great leftovers and can easily be transformed into a salad! They’re such a cool, flavorful snack for the summer.
- In the Refrigerator: Store your skewers in an airtight container. They’ll stay fresh for about 4 days.
A Reader’s Review
- 1 cup balsamic vinegar
- 8 oz mini mozzarella balls if they are in water, drain and pat dry before adding to your skewers
- 1 pint Grape or cherry tomatoes
- Fresh basil leaves
- You will also need 16 4” bamboo skewers
Prepare your balsamic reduction first by pouring 1 cup of balsamic vinegar into a small saucepan over medium low heat.
Cook, stirring occasionally, until vinegar has reduced to about half a cup (this will take about 15 minutes or so).
Allow balsamic reduction to cool before drizzling over your caprese skewers (it will thicken as it cools, also).
To prepare Caprese skewers, spear the top of one tomato and slide it up 1” from the top of the skewer.
Take a small basil leaf (about 1” — if your basil leaves are large then cut them in half first, otherwise the flavor will overwhelm the skewer) and fold it in half. Spear the basil leaf and slide it up against the tomato.
Repeat with a mozzarella ball, and then repeat with another tomato, basil leaf, and mozzarella ball.
Just before serving, drizzle with balsamic reduction.
Updated July 6, 2022
The Recipe Critic