Caprese Skewers
Instructions
- Wash and dry tomatoes and basil thoroughly.
- Drain and pat the mozzarella balls dry with a paper towel.
- Thread a tomato onto a 4-inch skewer.
- Fold a basil leaf and slide it on next.
- Finish with a mozzarella ball at the base of the skewer.
- Arrange skewers on a platter.
- Drizzle evenly with olive oil and then the balsamic glaze.
- Sprinkle with flaky salt and black pepper just before serving.
Notes
Assemble up to 4 hours ahead; store covered in the fridge.
Always add the balsamic glaze last to keep the basil from wilting.
Use a mix of red and yellow tomatoes for extra color.
Ensure the mozzarella is cold for easier skewering.
Flaky salt (like Maldon) makes a big difference in the final taste.