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.
Servings: 18 skewers
Calories: 91kcal
Equipment
- 3" wooden skewers or rosemary stems
Ingredients
- 36 Cherry tomatoes
- 18 Mini mozzarella balls, also called Bocconcini, drain and pat dry
- 18 Basil leaves, chopped
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1-2 Tablespoons Balsamic Vinegar
- pinch Sea Salt
- pinch Black pepper, freshly ground
- 2 Tablespoons oven dried Tomatoes, packed in oil, drained, roughly chopped, optional
Instructions
- 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.
Notes
- Homemade Oven Dried Tomatoes are easy to make!
- You can use full-sized mozzarella balls and cut them into bite-sized pieces
Nutrition
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