Caprese Skewers

At a time where practically every ingredient is available year-round, there’s still some produce that I devour every summer. Tomatoes are at the very top of that list, because no winter tomato could ever hope to compare to a summer tomato’s vibrant color and juicy flavor. For me, summer always starts with tomato toast and moves rapidly on to tomato salad, tomato pie, and tomato sauce (we’ve got you covered if you need even more ideas for using fresh summer tomatoes).

Caprese salad is a must on my summer tomato bucket list, and here’s a fresh idea on how to serve this summer classic at summer parties: Instead of serving the tomatoes and mozzarella sliced, thread bite-sized tomatoes, ciliegine or cherry-sized mozzarella balls, and fragrant basil onto skewers. These party-perfect picks are a fun way to serve the freshest flavors of the season. 

• It still has all the elements of a classic caprese salad. If you usually serve caprese salad in the traditional manner made with thick slices of ripe tomatoes, fresh mozzarella, and sweet basil, you’ll love this recipe. All of the same elements are stacked on appetizer picks and drizzled with balsamic glaze.
• Caprese skewers are so simple to make. This five-ingredient appetizer requires no cooking. And it’s easy for helpers of almost any age to assemble the skewers.

• Tomatoes: Cherry and grape tomatoes are bursting with sweet summer flavor. If your tomatoes are large, assemble the skewers with just one tomato and basil leaf.
• Fresh mozzarella: Look for ciliegine or cherry-sized balls of fresh mozzarella cheese, which are the perfect size. Mozzarella pearls are too small, while bocconcini are too large.
• Basil leaves: Pick medium-sized leaves, folding them in half if large.
• Balsamic glaze: It’s easy to make your own balsamic glaze, but store-bought is fine here too. 

1. Assemble the skewers. Thread a cherry or grape tomato, basil leaf, cherry-sized fresh mozzarella ball, another basil leaf, and tomato onto each 4-inch skewer.
2. Garnish the skewers. Drizzle the skewers with extra-virgin olive oil and balsamic glaze, and season with freshly ground black pepper and kosher salt.

You can use marinated cherry-sized fresh mozzarella balls (ciliegine) in place of the unmarinated variety. Instead of drizzling with plain extra-virgin olive oil, use the marinade to add even more flavor to the final skewers.

Grape and cherry tomatoes can be used interchangeably in this recipe, and while red tomatoes are most common, I recommend using the freshest tomatoes of any color.

You can assemble the skewers up to 24 hours in advance and refrigerate. Just note that the tomatoes taste best when kept at room temperature and the basil may wilt slightly. Wait until ready to serve before drizzling with extra-virgin olive oil and balsamic glaze. 

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