Caprese skewers made with fresh mozzarella, sweet basil, cherry tomatoes, and drizzled with homemade balsamic reduction is an absolute treat!
Put these caprese skewers together (the night before if you’d like!) and then drizzle them with your balsamic glaze and a twist of cracked black pepper when ready to serve. Easy peasy and everyone will be happy! Try them alongside a grilled rib eye steak and crispy skin baked potato.
Ingredients to make caprese skewers
- Tomatoes – I prefer cherry tomatoes for this recipe, but you can cut whole tomatoes into pieces too.
- Basil – Fresh basil is a must. If you can’t find basil, fresh spinach is delicious also.
- Mozzarella – I love small fresh balls of mozzarella for this recipe. You could also cut a larger mozzarella into bite sized pieces.
- Balsamic vinegar – If you prefer not to make your own reduction, the grocery store sells balsamic reductions in the vinegar aisle.
- Salt & pepper – I like to top these with fresh cracked pepper and a sprinkle of coarse salt right before serving.
How do you make caprese skewers? (step-by-step)
⭐ First, bring balsamic vinegar to a boil, then lower heat and simmer until it has thickened to a syrup consistency. Allow to cool.
⭐ Next, add the cherry tomatoes, basil leaves, and mozzarella to a toothpick or small skewer.
⭐ Then, drizzle the balsamic reduction over the skewers.
⭐ Finally, top with course salt and fresh cracked pepper, if desired.
Can you make caprese skewers ahead of time?
You can prepare the balsamic reduction and put these together a day in advance and keep them in the refrigerator, but you won’t want to drizzle the balsamic until immediately before serving.
What can I use instead of basil?
If you don’t like basil, try fresh baby spinach leaves in your caprese appetizer! My son prefers them this way (I like both!).
Where can I buy balsamic reduction?
If you don’t want to make your own balsamic reduction (also sometimes called a glaze or a drizzle), you can purchase it online (I like this brand), or in your grocery store usually near the oils and vinegars.
Leftovers and storage
How long do caprese salad skewers last?
You can keep leftovers in the fridge for up to three days. The basil will begin to wilt after the first day, but they will still taste fine and be safe to eat.
Can you freeze them?
If you have too many leftovers to store in the refrigerator, you can separate the ingredients and freeze them separately. Defrost when ready and use the basil and tomatoes in your pasta puttanesca recipe or homemade tomato soup, and toss the mozzarella in a one pot lasagna!
More skewer recipes
- Grape and prosciutto skewers
- Cake and berry kabobs
- Teriyaki chicken and pineapple skewers
- Fruit skewers for breakfast
- See our collection of skewer recipes!
More salad recipes
- Shaved brussels sprout salad
- Antipasto salad with Italian vinaigrette
- Cucumber and tomato salad recipe
- Avocado and blue cheese salad
- See all our easy salad ideas!
Tools we love
- White serving platter – Every home needs a classic white serving platter for apps and side dishes.
- Serving tongs – These serving tongs are colorful, non-stick, and heat resistant.
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How to Make Caprese Skewers
- cherry tomatoes
- fresh basil
- fresh mozzarella balls
- ¼ cup balsamic vinegar
- salt & pepper
- In a small saucepan, bring balsamic vinegar to a boil, then lower heat and allow to simmer until it has thickened to a syrup consistency. Allow to cool.
- Add the cherry tomatoes, basil leaves, and mozzarella to a toothpick or small skewer.
- Drizzle the balsamic reduction all over the skewers.
- Top with course salt and fresh cracked pepper, if desired.
- I used mozzarella balls for these, but you can also used sliced mozzarella and just cut it up (or even a diced cheese stick in a pinch). It's really best fresh though, like the kind you find near the deli.
- If you don't want to make your own balsamic glaze, they do sell it already reduced. You can usually find it on the shelf with the rest of the vinegars.
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