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Home » Recipes » Appetizers » Mini Caprese Salad Skewers

Mini Caprese Salad Skewers

Modified:  June 23, 2023 Published: Jun 23, 2023   //  by Michele Peterson Leave a Comment

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Caprese Salad Skewers on a white plate with Pinterest text overlay.

These mini Caprese salad skewers make an easy-to-eat appetizer that’s perfect for all your summer party needs. Appetizers on a toothpick are always a hit and these are a crowd-pleaser.

All you need are four simple ingredients to make the best caprese appetizers. You can even make them ahead of time to take along with you.

Caprese salad skewers on a white serving platter on the table with a linen napkin.

If you love boating in the summertime, these caprese salad kabobs make the perfect treat to take along with you!

 If you have a pontoon boat like we do or any other recreational boat that doesn’t have a galley or cooking facilities, space is tight.

I love that these healthy apps are compact, not messy and won’t spoil easily on a hot summer day.

They also pair perfectly with all kinds of other boating snacks and appetizers.

We especially love to include them with these sandwich wrap recipes and this pizza pasta salad.

Don’t forget to serve it up with your favourite boating drinks and cocktails! Nothing says summer more than a sparkling watermelon cocktail. For even more refreshing flavours, try a Mezcal Paloma or Spanish gin and tonic.

Jump to:
  • Why You Will Love This Mozzarella Tomato Basil Appetizer
  • Ingredients
  • Variations
  • How to Make Mini Caprese Skewers
  • Expert Tips
  • FAQs
  • More Appetizer Recipes
  • Recipe

Why You Will Love This Mozzarella Tomato Basil Appetizer

  • Great flavour! These skewer appetizers combine the bright herbal flavours of basil, juicy tomatoes, and creamy mozzarella.
  • Travels great and easy to eat without any utensils making it perfect for summer picnics, boating events, or on-the-go snacks.
  • Versatile recipe. Start with the basics but feel free to change up the flavors by adding different ingredients.
  • No mixing or cooking is required. All it takes is some time to thread on the ingredients and you’re ready to go.

Ingredients

All you need are a few simple ingredients to make Caprese salad kabobs.

Ingredients to make caprese skewers on the counter.
  • Tomatoes: Use grape tomatoes or cherry tomatoes. They’re the ideal size for caprese bites.
  • Mozzarella pearls: The perfect size for these appetizer skewers. If you can only find the bigger mozzarella balls, use one instead of two per skewer.
  • Fresh basil: For bright, fresh flavour that brings all the classic goodness of Caprese salad to these mozzarella, tomato basil appetizer skewers.
  • Balsamic glaze: You can buy balsamic glaze (I like Nonna Pia’s Classic Glaze) or make your own. It’s made by cooking down balsamic vinegar until it’s thick. It has a more intense flavour than balsamic vinegar. If you don’t have it, use balsamic vinegar mixed with a bit of honey. Another good option for balsamic glaze is vincotto, a thick, syrupy cooked wine condiment that’s popular in Greece (where it’s known as petimezi or grape molasses) and Italy.

Variations

Looking for some ways to jazz up your caprese appetizer skewers? Here’s some inspiration.

  • Add an olive after the tomato. Kalamata olives or green olives would be great!
  • Fold up slices of salami or pepperoni and thread them after the basil to add some Italian meats to your Caprese salad skewers.
  • Cooked tortellini works great too! My favourite is cheese tortellini. It makes a more substantial appetizer and does double-duty for a light lunch.
  • Swap the basil for fresh mint or add it along with the basil.

How to Make Mini Caprese Skewers

This recipe is super simple to make and only requires threading ingredients on a toothpick before serving.

  1. Start layering your ingredients with one of the mozzarella pearls.
A collage showing adding the mozzarella to a toothpick followed by a basil leaf.
  1. Add a piece of basil after the mozzarella. Tear large leaves in half and fold it in half as needed to make them fit better on the toothpick.
  2. Followed by a cherry or grape tomato.
A collage showing adding a tomato to the skewer and then a mozzarella ball.
  1. Add another mozzarella pearl after the tomato and drizzle with balsamic glaze to serve.
Caprese salad appetizer skewers on a platter with balsamic vinegar over the top.

Expert Tips

  • Dry the mozzarella balls lightly with a paper towel before adding them to your skewers. You don’t need to rinse them.
  • Feel free to try out different variations by adding kalamata olives, sliced salami, or cooked tortellini to the skewers.
  • When taking it out for picnics or on the boat, pack up the balsamic glaze in a separate container and add it when you’re ready to serve.

FAQs

How do you know if mozzarella pearls/balls have gone bad?

If the balls have mould and/or a sour smell they’ve gone bad. Cloudy brine does not mean they’ve spoiled.

Can you make Caprese salad skewers ahead of time?

Yes, you can prepare these the day before and store them overnight. Cover and store the caprese skewers in the refrigerator. Wait to drizzle the balsamic vinegar glaze right before serving.

What can you use instead of balsamic glaze?

Vincotto (grape syrup), red wine vinegar (mixed with honey), strawberry fig glaze or pomegranate syrup are good substitutes for balsamic glaze.

Tomato, mozzarella, and basil skewers on a white serving platter.

More Appetizer Recipes

  • White bowl of salpicon de mariscos.
    Salpicón de Mariscos (Seafood Salad)
  • Chilled pea soup shooters with gold spoons.
    Fresh Pea Gazpacho – Chilled Pea Soup Shooters
  • A selection of sardine pâté tapas by Chef Martin Beratasagui.
    Creamy Spanish Sardine Tapas
  • Tortitas de Ejote - Guatemalan Green Bean Fritters
    Tortitas de Ejotes (Guatemalan Green Bean Fritters)

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a comment if you REALLY like it. Thanks!

Recipe

Caprese salad skewers on a platter with balsamic vinegar.
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5 from 28 votes

Mini Caprese Salad Skewers

These caprese skewers appetizers are perfect for boating and parties. Just 4 ingredients (mozzarella, tomatoes, basil, and balsamic glaze) makes them simple to prepare.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: Italian
Diet: Vegetarian
Servings: 12
Calories: 75kcal
Author: Michele Peterson
Cost: $10

Ingredients

  • 24 mozzarella pearls also known as bocconcini – stretched curd cheese made from cows milk
  • 6 large basil leaves broken in half
  • 12 cherry or grape tomatoes
  • 1 tablespoon balsamic glaze or vincotto or good quality balsamic vinegar
  • 12 large toothpicks
Prevent your screen from going dark

Instructions

  • Layer the ingredients onto a toothpick – mozzarella, basil (folded to fit), tomato, mozzarella.
  • Arrange on a platter.
  • Drizzle with balsamic glaze.

Notes

If you can only find the bigger mozzarella balls, use one instead of two per skewer.
You can prepare these ahead of time (overnight). Cover and store in the refrigerator and drizzle the balsamic glaze right before serving.
Dry the mozzarella balls lightly with a paper towel before adding them to your skewers. You don’t need to rinse them.
Feel free to try out different variations by adding kalamata olives, sliced salami, or cooked tortellini to the skewers.
When taking out for picnics or on the boat, pack up the balsamic in a separate container and add when you’re ready to serve.
Note: Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 75kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 10mg | Sodium: 21mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 0.1mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

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Caprese Salad Skewers on a white plate with Pinterest text overlay.
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About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

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