Well I guess this week was the week of Caprese! I had a fundraiser event yesterday afternoon for our Medical Auxiliary group and was asked to bring a yummy appetizer for 50+ women, so I made Caprese Skewers. I’ve never made these before but every time I see them on Pinterest I tell myself I’ll make them eventually. So I was excited to finally make them and I thought they would be a perfect appetizer to blog.
They were so simple to make and such a great appetizer for an event – especially for a large crowd. As I was assembling the skewers I was even thinking that these would make a great Christmas party appetizer because of the red/green/white colors.
For my Caprese Chicken I made earlier in the week, I made a balsamic reduction but for these skewers I wanted a thicker sauce so I made a balsamic glaze and it turned out perfectly! I made the glaze the night before because it took about 30 minutes on the stove to get the right consistency.
How to make Balsamic Glaze:
All that’s needed is balsamic vinegar and white sugar. I used 1/2 cup of the vinegar and 1/4 cup of sugar. Mix these in a small saucepan and bring to a boil, stir, and then let the mixture lightly boil for about 20 minutes or until it begins to get syrupy. When it gets to the right consistency, remove from heat and let cool down to room temperature before cooling in the fridge. Store it in an airtight container for up to 2 weeks.
This would be perfect for caprese anything, or even to use on a salad, or as a marinade for meat.
Assembling the Skewers
I had these cute little bamboo skewers sitting in my cupboard and I was actually very excited to finally have an excuse to use them.
I started with a cherry tomato and then added about half a large leaf of basil, or a full small one. Then I topped it off with a mozzarella ball. I used the plain mozzarella balls, rather than the ones that are packed in oil.
Once all the skewers are ready, assemble them on a platter and then drizzle the balsamic glaze over each skewer.
They’re super flavorful and fresh tasting, which makes a great appetizer.
- 50 Cherry Tomatoes
- 50 Mozzarella Balls
- 25 large or 50 small Fresh Basil leaves
- 1/2 cup Balsamic Vinegar
- 1/4 cup White Sugar
- 50 skewers, or toothpicks
- To make the balsamic glaze: combine the sugar and vinegar into a small saucepan and bring to a boil over medium heat, let lightly boil for about 20 min or until syrupy. Let cool and store in airtight container.
- Assemble the skewers: poke the tomatoes through the skewers first, then the basil leaves and then the mozzarella balls. Drizzle with the cooled balsamic glaze.