From the roundup: 12 Easy Appetizer Recipes for a Party
Caprese skewers are the appetizer I reach for when I need something that looks pulled-together but takes almost no time. Fifteen minutes, no stove, and the platter is done. I have brought these to potlucks, set them out before holiday dinners, and thrown them together for a Tuesday night when we had unexpected company and nothing else ready to serve.
The one thing I learned after the first time I made these: pat the mozzarella dry before threading it. I skipped that step once and every ball spun loose the moment someone picked up a skewer. A quick press between paper towels takes ten seconds and makes a real difference in how they hold together on the platter.
Hold off on the balsamic glaze until the moment you set them out. I have drizzled it too early before, and the tomatoes start to weep and the platter gets watery fast. Last minute only.
Why you will love this
- Zero cooking required, start to finish in 15 minutes
- Naturally gluten-free and vegetarian, so they work for most mixed-crowd tables without any adjustments
- The balsamic glaze is store-bought friendly, no simmering needed unless you want to
- Skewers can be threaded up to two hours ahead so you are not assembling anything when guests arrive
- Leftovers (if there are any) are good chopped over pasta or a green salad the next day
Tips for success
- Dry the mozzarella thoroughly before threading. Wet mozzarella spins on the skewer and slides off when picked up.
- Sort your cherry tomatoes before you start. Any that are soft, wrinkled, or cracked will not grip the skewer and tend to fall apart on the platter.
- Fold large basil leaves in half or thirds before threading so they are close in size to the tomato. A big floppy leaf bunches up and makes the skewer hard to eat.
- Add the balsamic glaze at the very last minute. Even 20 minutes early is too soon, the tomato skins start to slip and the platter looks wet.
What to serve alongside these
- A charcuterie board or antipasto platter pairs well since the skewers are light and the flavors are complementary.
- They work next to a bowl of warm focaccia or crusty bread if you need something more filling on the table.
- For a simple appetizer spread, add marinated olives and a good hummus and you have enough variety without much extra effort.
- These also work as a side alongside grilled chicken or fish if you want to move them off the appetizer table.
Substitutions
If you cannot find ciliegine or bocconcini, cut a large fresh mozzarella ball into rough 1-inch cubes. They will not be perfectly round but they hold the skewer without a problem. Grape tomatoes work in place of cherry tomatoes, just pick ones that are firm and similar in size so the skewers look even on the platter.
Store-bought balsamic glaze is what I use most of the time. If you want to make your own, simmer 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by about half and coats the back of a spoon. Let it cool before drizzling. One important note: use balsamic glaze, not plain balsamic vinegar. Plain vinegar is too thin and too sharp and it runs right off the mozzarella.
Make-ahead and storage
Thread the skewers up to two hours before you need them, arrange on the platter, cover loosely with plastic wrap, and refrigerate. Leave the glaze, olive oil, salt, and pepper off until you are ready to set them out. If you push it to six hours ahead the skewers still hold up, but the basil will start to darken a little at the edges.
Leftovers keep in the refrigerator for about one day, covered. The tomatoes soften overnight so the texture changes, but they are still good chopped up and tossed with pasta, mixed into a green salad, or eaten straight from the container. These do not freeze well, the mozzarella turns grainy and the tomatoes go mushy.
Caprese Skewers with Basil and Balsamic Glaze
Ingredients
Equipment
Method
- Drain the mozzarella balls and spread them on a clean paper towel. Pat them dry so the outside is not wet and slippery. This helps them stay on the skewer without spinning around.
- Rinse and dry the cherry tomatoes. If any have soft spots or wrinkled skin, set them aside since they will not hold up well on a skewer.
- To build each skewer, fold a basil leaf in half or thirds so it is roughly the same size as the tomato. Thread the basil onto the skewer first, then a cherry tomato, then one mozzarella ball. The mozzarella going on last helps anchor everything in place.
- Arrange the finished skewers on a large platter. You can lay them flat in rows or lean them upright in a small bowl filled with coarse salt to hold them steady. Either presentation works.
- Just before serving, drizzle the balsamic glaze back and forth across the skewers using a spoon or squeeze bottle. If you are using olive oil, drizzle that on as well. Finish with a pinch of flaky sea salt and cracked black pepper over the whole platter.
- Serve immediately. The glaze is best added at the last minute so it does not make the tomatoes weep or cause the mozzarella to slide.
Notes
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