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Mini Caprese Skewers

3 dozen mini caprese skewers on a white tray, with tomatoes, basil leaves and mini mozzarella balls

5 from 1 reviews

Tiny skewers of fresh mozzarella, tomatoes and basil. A great appetizer for summer entertaining.

This recipe makes 32 skewers, enough for 9-12 people, assuming 3-4 skewers per person.

Ingredients

Scale

You will need 32 4-inch bamboo skewers or something similar

  • An 8-ounce contain of mini, pearl size mozzarella balls (about 100 balls per container)
  • 2 pints of cherry tomatoes, halved (you’ll need about 32 cherry tomatoes – 1 halved tomato per skewer)
  • 1 large bunch of basil, leaves removed from the stems (you’ll need about 64 leaves)
  • Good quality Extra virgin olive oil
  • Malden salt or sea salt
  • Freshly ground black pepper

Optional Add-ons

  • Pitted kalamata olives, halved (figure 1 olive per skewer)
  • Thinly sliced prosciutto or Genoa salami, optional (figure two 1-inch pieces of meat per skewer)
  • A drizzle of thick balsamic vinegar (balsamic reduction)

Instructions

  1. Thread the ingredients onto the skewers in alternating patterns: mozzarella ball, tomato, basil, mozzarella, tomato basil, mozzarella ball. If the basil leaves are large, fold them in half before skewering them. If you want some variation, include olives and/or prosciutto in some of the skewers.
  2. Lay the skewers out on a platter. Drizzle them generously with olive oil and sprinkle them with salt and pepper. Serve at room temperature.

Keywords: caprese salad kebabs, caprese skewers