📝 About This Recipe
These vibrant skewers capture the essence of the Italian summer in a single, elegant bite. Inspired by the classic Insalata Caprese from the island of Capri, this appetizer features the iconic trio of creamy buffalo-style mozzarella, ruby-red tomatoes, and aromatic basil. What elevates this version is the addition of a rich, velvety balsamic reduction and a touch of flaky sea salt, making it a sophisticated starter that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Skewers
- 24 pieces Cherry Tomatoes (ripe, preferably vine-ripened or heirloom varieties)
- 24 pieces Ciliegine Mozzarella Balls (cherry-sized, drained and patted dry)
- 24 large leaves Fresh Basil Leaves (washed and gently dried)
- 2 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 24 pieces Bamboo Skewers (4-inch cocktail size)
Handmade Balsamic Fig Glaze
- 1/2 cup Balsamic Vinegar of Modena (good quality)
- 1 tablespoon Honey or Fig Jam (for a hint of sweetness and viscosity)
- 1 piece Garlic Clove (smashed, for infusion only)
👨🍳 Instructions
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1
Begin by preparing the balsamic reduction. In a small stainless steel saucepan, combine the balsamic vinegar, honey (or fig jam), and the smashed garlic clove.
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2
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady simmer.
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3
Let the glaze simmer for about 8-10 minutes, stirring occasionally, until the liquid has reduced by half and coats the back of a spoon. Discard the garlic clove.
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4
Remove the glaze from the heat and pour it into a small glass bowl. It will continue to thicken as it cools to room temperature.
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5
Prepare your produce: Wash the cherry tomatoes and basil leaves thoroughly. Pat them completely dry with paper towels; moisture is the enemy of a good presentation.
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6
Drain the mozzarella balls from their brine and place them on a clean kitchen towel to remove excess moisture. This prevents the skewers from becoming soggy.
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7
Take a basil leaf and fold it in half or thirds (depending on size) so the bright green side is facing outward.
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8
Begin assembly: Slide one cherry tomato onto the bamboo skewer, pushing it about two-thirds of the way down.
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9
Follow the tomato with the folded basil leaf, ensuring the skewer passes through all layers of the fold to keep it secure.
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10
Finish the skewer by adding one mozzarella ball at the end. The tomato acts as a sturdy base so the skewer can stand or lay flat.
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11
Repeat the assembly process for the remaining 23 skewers and arrange them neatly on a chilled serving platter.
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12
Just before serving, lightly drizzle the extra virgin olive oil over the mozzarella balls for a silky mouthfeel.
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13
Using a spoon or a squeeze bottle, artfully drizzle the cooled balsamic glaze in a zig-zag pattern across the entire platter.
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14
Finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper to make the flavors pop.
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15
Serve immediately while the cheese is cool and the basil is perfectly crisp and fragrant.
💡 Chef's Tips
Always use room-temperature tomatoes for the best flavor profile, as refrigeration kills their natural sweetness. If your basil leaves are very large, you can wrap them entirely around the mozzarella ball before skewering for a 'hidden' surprise. To prevent the bamboo skewers from splintering or looking dull, you can lightly rub them with a drop of olive oil before assembly. Don't over-reduce the balsamic glaze; if it becomes too thick like taffy, whisk in a teaspoon of warm water to loosen it back up. For a vegan alternative, substitute the mozzarella with cubes of firm tofu marinated in lemon juice, salt, and nutritional yeast.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Prosecco or a light Pinot Grigio to complement the acidity of the tomatoes. Serve alongside a bowl of warm, crusty focaccia bread to soak up any leftover balsamic glaze and olive oil. Arrange the skewers in a circular pattern on a bed of fresh wild arugula for an extra peppery bite and beautiful presentation. These are the perfect accompaniment to a charcuterie board featuring Prosciutto di Parma and marinated artichokes. For a summer garden party, serve with a refreshing strawberry-basil infused sparkling water.