Go Back
+ servings
caprese skewers on rosemary stems
Print Recipe
5 from 5 votes

Mini Caprese Skewers Recipe

Mini Caprese Skewers with cherry tomatoes, baby mozzarella balls and fresh basil make a great no-cook appetizer and look so beautiful. Just drizzle with olive oil and balsamic for the final touch.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 18 skewers
Calories: 91kcal


  • 3" wooden skewers or rosemary stems


  • 36 Cherry tomatoes
  • 18 Mini mozzarella balls, also called Bocconcini, drain and pat dry
  • 18 Basil leaves, chopped
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 1-2 Tbsp Balsamic Vinegar
  • pinch Sea Salt
  • pinch Freshly ground black pepper
  • 2 tbsp Sun-Dried Tomatoes, packed in oil, roughly chopped, optional


  • Assemble each skewer with a cherry tomato, a mini mozzarella ball, and a second tomato, in that order.
    Repeat with each skewer. Arrange on a large shallow platter. If making ahead, cover and refrigerate up to 8 hours.
  • Drizzle with Extra Virgin Olive Oil and Balsamic Vinegar. Sprinkle with chopped basil, sea salt and pepper to taste.
  • If desired, top with a few tablespoons diced sun-dried tomatoes packed in olive oil, roughly chopped. 

Rosemary Skewers:

  • If using rosemary branch skewers, simply pull off all the needles, except the very top. Cut stem to size and thread tomatoes and mozzarella balls in same order.


Calories: 91kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 1mg