My husband and I adore Italian food…and Caprese Salad is no exception. My friend Allyson originally made Caprese Skewers for a party a couple of years ago and we were hooked. It’s the perfect party appetizer. It’s easy to serve and eat. I just love the colors: the bright red grape tomatoes, earthy green basil and the contrast against the ciliegine mozzarella cheese. The flavors are fresh and the red chili pepper flakes adds just a slight kick to the skewers while the balsamic vinegar reduction adds a layer of sweetness. This is our version of Caprese Skewers…we hope you enjoy it and serve it at your next gathering. We served this at my recent birthday party and it was the first dish that we ran out of.
Caprese Salad Skewers with Balsamic Vinegar Reduction
2 C grape tomatoes
16 oz Ciliegine mozzarella cheese (in light salt water), drained
¼ C olive oil
1 tsp (scant) red pepper flakes, add more or less to suit your taste
½ tsp sea salt
fresh ground black pepper, to taste (about 12-15 grinds)
½ C balsamic vinegar
2 tbs butter
Place tomatoes and drained mozzarella into a bowl or Tupperware container.
Whisk together olive oil, red pepper flakes (gently crush in your hands to release flavors), salt and pepper. Pour mixture over tomatoes and mozzarella, gently combine.
Place in fridge while you prepared balsamic reduction.
Pour balsamic vinegar into a small pot, add butter and simmer on med-low heat until it’s reduced by half. Stir constantly and do not let it come to a roaring boil. The reduction should be thicker and slightly sweet. (Now if you don’t have time to deal with a reduction -you can easily drizzle a little balsamic vinegar into the olive oil mixture and let the tomatoes and mozzarella marinade in it)
Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. In the past, I’ve done: tomato, basil, cheese, tomato, basil, cheese. That’s the fun part of cooking – you can adjust to your own taste. How much basil you use is up to you. If the leaf is big I just fold the leaf in half or tear it in half and skewer it. If the leaf is small I use two leaves.
Place skewers on plate and drizzle the balsamic reduction over the skewers, using as little or much as you want.
You can now serve the skewers or make the day of and take out of fridge at least 30 mins before serving
They are so pretty, Caprese is my favorite combo 🙂 LOVE IT!
great idea and so portable!
I love the colors, it’s summer on a stick! You’re right they are easy to serve and easy to eat Caprese salad! love the idea that it’s on a stick.
Diane: Thank you! Caprese is one of my favorites too – it’s so fresh and the flavors are wonderful together!
Ravenous Couple: Thank you – they are definitely portable which makes it so nice for parties!
Skip to Malou: Thank you – You’re right it is summer on a stick!
These skewers are so beautiful. Great option for serving folks who don’t eat meat at summer gatherings. xo
I had these exact ingredients in a panini down at Laguna Beach! YUM-O!
Marla: Thank you! Very true – it’s a great option for non-meat eaters.
Erin: Sounds delicious – especially with the mozzarella all warm and melted!
Thanks for the shout out– these are my fave!
Allyson – You’re welcome!! Thanks to you – these skewers have become a staple at our home now =)
I have a question. Where can I buy the Ciliegine mozzarella cheese (in light salt water) and what type of brand of balsamic vinegar should I buy? Oh and and what type of butter should I use, salted or non salted? Haha…thanks for the help =)
Hi Tiffany! We have bought Ciliegine mozzarella chees in light salf water in the past from Trader Joes & Albertsons. You can find it in by the fresh mozzarella in the cheese section. We use balsamic vinegar of Modena (ours is actually the Costco brand) and regular salted butter. Can’t wait to see pictures! Take care and enjoy your caprese skewers!
These are beautiful! I can’t wait to make these for or to take to our next gathering. We love caprese, so clever!
What a great idea! How many does your recipe serve?
Nancy: Thank you!! I hope everyone enjoys it!
Ann: Depending on the size of your grape tomatoes and skewers – this recipe should serve btwn 10 – 15 ppl. (the recipe should yield over 20 skewers)
where do you find your cute skewers? i love the wider-flat end for picking up, instead of a skinny stick!
Hi Lori – I found the skewers at Marukai, a Japanese super market. The wider-flat end definitely makes it easier for picking up. Take care!
How long can the tomatoes and cheese refrigerate in the oil and spices before assembling the skewers? Can the balsamic be reduced ahead of time as well? I am hoping to serve the skewers for a holiday party, but need to prepare as much ahead of time as possible.
Hi Tammy! I would say no longer than 4to 6 hours. The texture of the tomatoes will change as they sit in the fridge. I would marinade the mozzarella first – you can do so the night before and then toss the tomatoes in an hour or so before assemblying. The balsamic can be reduced before hand as well. I definitely understand the time crunch especially with the holidays!
How many skewers does this recipe make? They look delicious!
Sorry! Just saw you already answered that question!