📝 About This Recipe
Transport your palate to the rolling hills of Campania with these vibrant, bite-sized interpretations of the classic Insalata Caprese. This elegant appetizer marries the milky richness of fresh mozzarella with the acidic snap of vine-ripened tomatoes and the aromatic punch of hand-torn basil. Finished with a velvety, homemade balsamic reduction, these skewers offer a sophisticated balance of sweet and savory notes that celebrate the simplicity of high-quality Italian ingredients.
🥗 Ingredients
The Skewers
- 24 pieces Cherry Tomatoes (sweet varieties like Sun Gold or Grape tomatoes work best)
- 24 pieces Ciliegine Mozzarella Balls (cherry-sized balls, drained and patted dry)
- 24 large leaves Fresh Basil Leaves (washed and dried thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed, high quality)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Balsamic Glaze
- 1/2 cup Balsamic Vinegar of Modena (standard quality is fine for reducing)
- 1 teaspoon Honey or Brown Sugar (optional, to balance acidity)
Optional Aromatics
- 1/4 teaspoon Dried Oregano (for a Mediterranean earthy note)
- 1/8 teaspoon Garlic Powder (to lightly season the cheese)
👨🍳 Instructions
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1
Begin by making the balsamic reduction: Pour the balsamic vinegar and honey into a small stainless steel saucepan over medium heat.
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2
Bring the vinegar to a gentle simmer, then reduce the heat to low. Allow it to bubble softly for 8-10 minutes until the volume has reduced by half and the liquid coats the back of a spoon.
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3
Remove the glaze from the heat and transfer it to a small glass bowl. It will continue to thicken significantly as it cools to room temperature.
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4
While the glaze cools, prepare your mise en place. Rinse the cherry tomatoes and basil leaves under cold water, then pat them completely dry with paper towels to ensure the oil and glaze adhere properly.
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5
Drain the mozzarella balls from their liquid. Place them in a small bowl and toss gently with 1 tablespoon of olive oil, the garlic powder, and dried oregano to infuse them with flavor.
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6
Take a 4-inch bamboo skewer and thread one cherry tomato onto it, sliding it about two-thirds of the way down.
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7
Take a fresh basil leaf and fold it in half or thirds (accordion style) so the green side faces outward, then thread it onto the skewer next to the tomato.
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8
Add one marinated mozzarella ball to the skewer, securing the basil leaf between the tomato and the cheese.
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9
Repeat the assembly process for the remaining 23 skewers, arranging them neatly on a chilled serving platter.
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10
Just before serving, drizzle the remaining tablespoon of high-quality extra virgin olive oil over the assembled skewers.
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11
Using a spoon or a squeeze bottle, artfully drizzle the cooled balsamic glaze in a zig-zag pattern across the platter.
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12
Finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper to make the flavors pop.
💡 Chef's Tips
Always pat the mozzarella dry; excess moisture will water down the balsamic glaze and make the skewers slippery. If your balsamic glaze becomes too thick or hard, whisk in a few drops of warm water to reach a drizzling consistency. For the best flavor profile, serve these at room temperature rather than ice-cold from the fridge. Use 'Ciliegine' size mozzarella for a perfect 1:1 ratio with cherry tomatoes; 'Bocconcini' are often too large for bite-sized skewers. If you are short on time, a high-quality store-bought balsamic glaze can be substituted, but homemade offers superior brightness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a light Pinot Grigio to complement the acidity. Serve alongside a bowl of warm, crusty focaccia bread to soak up the leftover oil and glaze. Arrange in a circular 'wreath' pattern on a round white plate for a stunning holiday or party presentation. Add a thin slice of prosciutto folded onto the skewer for a salty, protein-packed variation. These make an excellent side to grilled balsamic chicken or a light summer pasta dish.