Caprese Skewers Platter
A vibrant Caprese Skewers Platter perfect for parties, featuring tomatoes, mozzarella, and basil drizzled with olive oil and balsamic glaze.
Equipment
- 1 wooden or metal skewers 12-inch recommended
- 1 serving platter large
Ingredients
Main Ingredients
- 1 pint cherry tomatoes
- 1 lb fresh mozzarella balls
- 1 bunch fresh basil leaves
For Drizzling
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the cherry tomatoes thoroughly. If they are large, consider slicing them in half to make skewering easier.
- Drain any liquid from the mozzarella balls and pat them dry with a paper towel to ensure they hold on the skewers properly.
- Pick fresh basil leaves, choosing the most vibrant and green leaves. Avoid using wilted or discolored leaves.
- Thread a cherry tomato, a mozzarella ball, and a basil leaf onto each skewer. Repeat the sequence until the skewer is filled, leaving space at each end for handling.
Final Touches
- Place the assembled skewers neatly on a large serving platter, arranging them in a visually appealing pattern.
- Lightly drizzle the skewers with olive oil and balsamic glaze. Be careful not to overdo it to prevent them from becoming soggy.
- Sprinkle the skewers with salt and pepper to taste. Adjust the seasoning based on your preference.
Serving
- Serve the Caprese skewers immediately or keep them refrigerated until ready to serve. They can be served chilled or at room temperature.
Storage
- If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the basil may wilt slightly after being stored.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Ingredient Substitutions: Feel free to add prosciutto or figs for variation. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Make-Ahead Tips: Assemble the skewers a few hours in advance and refrigerate until serving.