Caprese Salad Skewers

 

Caprese Salad Skewers

Servings: 4–6 skewers
Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking!)

Ingredients:

• 12–16 cherry or grape tomatoes (bright red for color contrast)

• 12–16 fresh mozzarella balls (bocconcini or ciliegine size)

• 12–16 fresh basil leaves, medium-sized

• 2–3 tbsp extra-virgin olive oil

• 1–2 tbsp balsamic glaze or reduction

• Salt & freshly ground black pepper, to taste

• Optional: wooden or bamboo skewers (6-inch or longer)

• Optional: edible flowers for garnish (for a 5-star look)

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Instructions:

1. Prep ingredients:

   • Wash tomatoes and basil leaves.

   • Drain mozzarella balls from their liquid and pat dry with a paper towel to prevent sogginess.

2. Assemble skewers:

   • On each skewer, thread 1 cherry tomato → 1 mozzarella ball → 1 basil leaf.

   • Repeat until the skewer is filled but leave about 1 inch at the end for handling.

   • For a longer skewer, you can repeat the pattern twice for a layered look.

3. Dress & season:

   • Arrange skewers neatly on a white serving platter for a clean, restaurant-style presentation.

   • Drizzle extra-virgin olive oil lightly over each skewer.

   • Add a thin drizzle of balsamic glaze for a professional touch.

   • Sprinkle a pinch of salt and freshly ground black pepper over the skewers.

4. Optional garnish for 5-star flair:

   • Place edible flowers or microgreens between skewers.

   • Add a lemon wedge or two on the side for color contrast and a fresh citrus aroma.

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Chef’s Tips for Maximum Presentation:

• Use small, uniform cherry tomatoes and mozzarella balls—consistency makes it look professional.

• Drizzle the balsamic glaze in a zig-zag pattern over the platter, not just the skewers.

• Serve immediately or cover lightly with plastic wrap and refrigerate for up to 30 minutes—basil can wilt if left too long.

• For an extra pop, use a variety of colored cherry tomatoes (red, yellow, orange) to make it even more visually striking.