Picnic Caprese Skewers Balsamic (Printable)

Fresh cherry tomatoes, mozzarella, basil on skewers finished with a sweet and tangy balsamic drizzle.

# What You’ll Need:

→ Skewers

01 - 24 cherry tomatoes
02 - 24 mini mozzarella balls (bocconcini or ciliegine)
03 - 24 fresh basil leaves
04 - 1 tablespoon extra virgin olive oil
05 - 1/4 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Drizzle

07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey

# How To Make:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 8-10 minutes, stirring occasionally, until the mixture is reduced by half and thickened. Remove from heat and allow to cool completely.
02 - Thread components onto each 6-inch cocktail skewer in the following pattern: one cherry tomato, one mozzarella ball, and one basil leaf. Repeat to fill the skewer, finishing with a tomato.
03 - Arrange assembled skewers on a serving platter. Drizzle with extra virgin olive oil and season evenly with sea salt and freshly ground black pepper.
04 - Just before serving, lightly drizzle the cooled balsamic reduction over the skewers, or serve it on the side for dipping.

# Top Tips:

01 -
  • It comes together faster than any appetizer you've made, leaving you free to actually enjoy your guests instead of sweating in the kitchen.
  • Every bite tastes like summer, even if you're making these in February when you desperately need that reminder.
  • The balsamic reduction is your secret weapon—sweet, tangy, and so simple that people will ask if you bought it from somewhere fancy.
02 -
  • Don't assemble these more than an hour ahead or the tomatoes start weeping liquid and the whole thing gets soggy—timing is actually your friend here, not your enemy.
  • If your balsamic reduction gets too thick while cooling, whisk in a tiny splash of water to loosen it back up; it keeps on thickening as it sits.
03 -
  • Soak wooden skewers in water for 30 minutes before using them—it sounds fussy but prevents burning and makes them easier to handle on the platter.
  • The moment your balsamic reduction is done reducing, pour it onto a small plate to cool faster; keeping it in the pan means it keeps cooking and gets too thick.
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