Catching up—why I always end up making Caprese Skewers
You know those days when you want to seem fancy but the most energy you can muster is opening the fridge and muttering, “please be something I can eat cold”? That’s me, especially in summer. Actually, these Caprese skewers kind of started as my way to impress friends at book club without, you know, actually cooking. The first time I made them was for my mum’s birthday—she adores anything involving tomatoes and cheese, so I figured, why not put it all on a stick? Plus, it’s the only time I can eat half my own prep work and claim it’s for ‘quality control.’ (Note: no one in my family believes me, but they still disappear every time.)
Why I keep coming back to these little guys
I make this when I want something quick that’ll still get people talking. My family goes crazy for this because it just looks so cheerful—tiny tomatoes, shiny mozzarella, bits of green. Plus, there’s absolutely zero cooking, which is a win for me (and my slightly unpredictable smoke alarm). I tried making these after a long day once; didn’t have the energy for a real dinner, but these skewers actually felt special. Oh, and if you’re the sort who avoids cooking in July (like me; why is the kitchen always the hottest room?), this is your new summer friend. I’ll admit, I’ve tried to jazz them up with extra stuff now and then—sometimes it works, sometimes it’s just… weird. More on that later.
What you’ll need (and what you can swap)
- 1 pint cherry tomatoes (grape tomatoes are fine; I sometimes use yellow ones for more color, and once I grabbed the random green ones by mistake—not recommended, but not terrible)
- 250g mini mozzarella balls (the kind in brine; sometimes I cut up a big ball if that’s what I have, and no, my grandmother never approved but it works)
- A handful of fresh basil leaves (I’ve used spinach in a pinch, but honestly, basil’s best. Try Thai basil if you’re feeling wild!)
- Olive oil, a decent drizzle (any olive oil will do—my friend swears by the stuff she brings home from Italy, but supermarket works too)
- Salt and black pepper, to taste (I usually go heavy on pepper; you do you)
- Balsamic glaze – a squeeze (or just regular balsamic vinegar, but glaze makes it look fancier)
- Toothpicks or little skewers – whatever you’ve got lying around. Cocktail sticks, too. I’ve used chopsticks broken in half, but that got some weird looks.
How I put these together (and sneak a few bites)
- Start with a tomato. Skewer it onto your stick—sometimes the tomato splits, don’t panic, it’ll still taste good. Next, add a mozzarella ball (or a hunk if you went rogue with the big stuff). Then a basil leaf (fold it if it’s huge; or tear it if you’re feeling rebellious).
- Repeat: tomato, mozzarella, basil, until you run out of stick. Or patience, which, for me, usually comes first.
- Lay out your finished skewers on a plate. This is where I usually sneak a bite—call it chef’s privilege.
- Drizzle with olive oil. (Sometimes I get carried away, but really, you can’t go wrong here.) Sprinkle with salt and pepper. Then, zig-zag some balsamic glaze over everything like you’re Jackson Pollock, or just, you know, drizzle.
- If you want, let them sit a bit so the flavors mingle (I rarely have the patience, but I think it tastes better the next day. Not that there’s ever any left).
Notes from my slightly messy kitchen
- Once I tried making these in advance, like hours before a party. The basil started looking sad, so maybe only make them an hour or two ahead.
- If you can’t find mozzarella balls, just cut up a bigger one. Actually, it works better if you pat it dry so your plate doesn’t end up swimming.
- Balsamic glaze is awesome, but it can get sticky if you leave it out too long. (Found that out the hard way when the kids decided to ‘help.’)
Mixing it up—variations I’ve tried (and one I wouldn’t repeat)
- Once, I swapped in little marinated artichoke hearts instead of mozzarella. Tasted fine, but not as creamy—more for the adventurous types.
- Mini cucumbers sliced thick work if you’re dairy-free—actually pretty refreshing, but you do lose that classic Caprese vibe.
- Tried threading in cooked tortellini for a hearty version and…eh, too heavy for my taste, though my cousin asked for seconds, so maybe it’s just me.
Equipment (or, what to do if you’re missing stuff)
Honestly, all you need are skewers, toothpicks, or even those little cocktail swords (kids love them). If you’re desperate, you can just lay everything out on a platter and call it a ‘deconstructed skewer’—it sounds fancier anyway.
Keeping leftovers (which, to be fair, rarely happens)
Tuck any leftovers in a container, pop in the fridge. Best eaten within a day—though, honestly, in my house it never lasts more than a day! The basil can get a bit droopy if you wait too long.
How I like to serve them (and a quirky family tradition)
These look great on a big wooden board, all zig-zagged out. I sometimes serve them with extra crusty bread and a bowl of olives (because my uncle refuses to eat anything without bread on the side). For parties, I just scatter them around the chips and dips—it’s a great way to sneak veggies onto the plate.
Things I’ve learned the hard way (pro tips, sort of)
- Don’t skip patting the mozzarella dry—once, I tried rushing this step and regretted it because everything got soggy and the glaze slid right off.
- If you use too much oil, the basil can look a bit, well, limp. I probably overdid it once (okay, twice). Start with less, you can always add.
- Buy extra tomatoes. For some reason, I always eat half before they make it to the skewers.
FAQs (and a couple of odd questions I’ve actually gotten)
- Can I make these ahead of time? Sort of! An hour or two is fine, but if you leave them too long the basil goes floppy. Maybe keep the basil separate and skewer right before serving.
- What if I can’t find balsamic glaze? No worries—just reduce regular balsamic vinegar on the stove for a bit, or honestly, just drizzle as is. It’s tangier but still good. Here’s a step-by-step I like if you want to make your own.
- Are these gluten free? Yep—unless you add tortellini or bread on the side (which, by the way, I do recommend with gluten-free bread—found a surprisingly good one here).
- Can kids help? Oh, absolutely. Just make sure they don’t eat all the cheese before you’re done. (Mine try every time.)
- Do I need fancy olive oil? Not really. I mean, I use what I have on hand. But if you want to splurge, this olive oil guide is helpful.
Oh, and side note: if you ever find yourself with leftover basil, make some simple pesto. I ended up discovering (by accident, thanks to an overenthusiastic herb plant) that basil + pine nuts + a bit of parmesan = happiness. But that’s a recipe for another day.
Ingredients
- 24 cherry tomatoes
- 24 fresh mozzarella balls (bocconcini or ciliegine)
- 24 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 24 small wooden skewers or toothpicks
Instructions
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1Wash and dry the cherry tomatoes and basil leaves.
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2Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer or toothpick.
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3Arrange the assembled skewers on a serving platter.
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4Drizzle the skewers with extra-virgin olive oil and balsamic glaze.
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5Sprinkle with sea salt and freshly ground black pepper to taste.
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6Serve immediately and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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