Caprese Skewers with Balsamic Glaze
Light skewers of cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze. A simple, elegant cold appetizer to serve before the main course.
- Time
- 10 min
- Serving
- 362 kcal
- Ingredients
- ≈ $3.30
- Protein
- 18 g
Ingredients
- 1 Cherry tomatoespack 250 g ≈ $2.50 150 g
- 2 Mozzarellapack 125 g ≈ $1.80 90 g
- 3 Fresh basilpack 30 g ≈ $2.50 6 g
- 4 Balsamic vinegar 8 ml
- 5 Olive oil 8 ml
- 6 Sea salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse and pat dry the cherry1 tomatoes and basil leaves.
Cut the fresh3 mozzarella2 into large cubes if it’s not already in mini balls.
Thread a tomato, basil leaf, and mozzarella2 ball onto each skewer in that order.
Arrange the skewers on a platter, drizzle with olive oil and balsamic glaze.
Season lightly with flaky sea salt and cracked black pepper.
Serve immediately or chill for 20 minutes before plating.
Tips
- Why it works
- Dry the basil before cutting, or the leaves will go limp on the skewers and lose their shape. Check whether water runs off the leaves.
- Substitutions
- Replace the balsamic vinegar with 8 ml of table vinegar and 1 tsp of honey. Replace the mozzarella with feta, but slice it thinner, since it's firmer.
- Common mistakes
- If the mozzarella melted or turned watery, the tomatoes were too wet or the skewers sat in the fridge longer than 20 minutes.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Before serving, drizzle with olive oil and balsamic so they don't dry out.
- Serve with
- Serve with a light wine or as a starter before a pasta dinner. Remove the skewers if you're eating with your hands.
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