Caprese Skewers

Tomato, basil, and mozzarella skewers with balsamic.

Ingredients

If using wooden skewers, soak them in water for 15-20 minutes before assembly to prevent charring or splintering.
Pat the cherry tomatoes and mini mozzarella balls dry with paper towels to remove excess moisture, which helps them stay fresher longer.
Begin threading the ingredients onto each skewer in a consistent pattern: start with a cherry tomato, then add a basil leaf, followed by a mozzarella ball. Repeat this pattern two more times until you've used 12 tomatoes, 12 basil leaves, and 12 mozzarella balls (making 4 skewers total, or 6 skewers if you prefer smaller portions).
Arrange the assembled skewers on a clean serving plate. You can line the plate with fresh basil leaves or a simple green salad as a bed to keep the skewers elevated and add visual appeal.
Just before serving, drizzle the skewers generously with 1 tbsp balsamic glaze, allowing it to pool slightly on the plate. Season with a light pinch of sea salt and fresh cracked black pepper.
Serve immediately at room temperature. These skewers are best enjoyed within 30 minutes of assembly to keep the mozzarella soft and the tomatoes at peak freshness.

Prep the components (wash tomatoes, tear basil, prepare mozzarella) up to 4 hours ahead, but assemble the skewers no more than 1-2 hours before serving.
For a warm-weather appetizer, chill the assembled skewers in the refrigerator for 30 minutes before serving.
Substitute balsamic glaze with a drizzle of aged balsamic vinegar or a simple vinaigrette made with olive oil and red wine vinegar.
Add a thin slice of prosciutto between the tomato and mozzarella, or a small basil pesto dollop on top of the mozzarella for extra flavor.