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Best Easy Caprese Skewers with Balsamic Glaze Recipe

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These fresh caprese skewers with balsamic glaze are the perfect appetizer, ready in just 10 minutes with only 5 simple ingredients. Creamy mozzarella, sweet cherry tomatoes, and fragrant basil are drizzled with a tangy balsamic glaze for a crowd-pleasing bite that’s ideal for any occasion.

Ingredients

Scale
  • 8 ounces fresh mozzarella balls (bocconcini or ciliegine), drained
  • 1 pint (about 2 cups) cherry tomatoes
  • 20–24 large fresh basil leaves
  • ¼ cup balsamic glaze (or balsamic reduction)
  • ½ teaspoon flaky sea salt (such as Maldon)
  • 1 tablespoon extra-virgin olive oil (optional, for drizzling)
  • Freshly ground black pepper (optional, to taste)
  • For the balsamic glaze (if making your own): 1 cup balsamic vinegar
  • For the balsamic glaze (if making your own): 1 tablespoon honey or brown sugar (optional)

Instructions

  1. Prepare your ingredients: Remove the mozzarella balls from their packaging and place them on a plate lined with paper towels. Pat them gently to remove excess moisture. Let them sit for about 5 minutes while you prep everything else.
  2. Wash and dry the tomatoes: Rinse your cherry tomatoes under cool water and pat them dry with a clean kitchen towel or paper towels. Remove any stems or leaves.
  3. Prepare the basil leaves: Gently wash the basil leaves and pat them dry. Pick the largest, most beautiful leaves for the skewers. If some leaves are small, you can use two per skewer—just stack them together. Don’t chop the basil.
  4. Make the balsamic glaze (if making your own): Pour 1 cup of balsamic vinegar into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer, stirring occasionally, for about 10-15 minutes, until it reduces by about half and becomes syrupy. Remove it from the heat and let it cool for a few minutes—it will thicken more as it cools. If you’re using store-bought glaze, skip this step.
  5. Assemble the skewers: Take a skewer and thread one mozzarella ball onto it, pushing it about halfway down. Follow with a basil leaf (fold it in half if it’s large), then a cherry tomato. Repeat the pattern if you’re using longer skewers, or stop there for bite-sized appetizers. I like to end with a tomato because it looks prettiest on top. Repeat with the remaining skewers. You should get about 20-24 skewers.
  6. Arrange on a platter: Place the assembled skewers on a serving platter or wooden board. You can arrange them in a single layer, slightly overlapping, or stand them up in a glass or jar for a more dramatic presentation.
  7. Drizzle with balsamic glaze: Using a small spoon or squeeze bottle, drizzle the balsamic glaze over the skewers. Don’t drown them—a light, even drizzle is all you need.
  8. Season and serve: Sprinkle the flaky sea salt over the skewers. If you’re using black pepper, add a few grinds now. If you’re using olive oil, drizzle it lightly over the top. Serve immediately or within 30 minutes for the best flavor and texture. These are best at room temperature, so don’t refrigerate them before serving.

Notes

Don’t skip drying the mozzarella—wet mozzarella makes the skewers slippery and can water down the balsamic glaze. Use room-temperature ingredients for the best flavor; let them sit out for 15-20 minutes before assembling. If making your own balsamic glaze, do it a day or two in advance—it keeps well in the fridge for up to two weeks. The order of ingredients on the skewer matters: mozzarella first, then basil, then tomato, so the basil is pressed between the cheese and tomato, releasing its oils and flavor. These are best served within a few hours of making; store leftovers in an airtight container in the refrigerator for up to 24 hours. For a dairy-free version, use marinated firm tofu cubes instead of mozzarella.

Nutrition

Keywords: caprese skewers, easy appetizer, mozzarella skewers, balsamic glaze, summer appetizer, no-cook recipe, party appetizer, Italian appetizer

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