Caprese skewers are vibrant, colorful, and really fun to eat. These no-cook appetizers are perfect for the holidays!
Packed with flavor and fresh ingredients, my favorite caprese skewers with balsamic glaze are so good they will be gone in seconds!
These are very easy to make and take very little time to prepare, so if you’re looking for something delicious you can make under 30 minutes, this is it! They are also make-ahead friendly.
Caprese skewers are pretty much all your favorite caprese salad ingredients in a stick. How good does that sound?
Every time I bring these to potlucks, they are gone within seconds! Assembling these is super quick and easy, and can be made in advance for convenience.
I marinate the mozzarella in olive oil and herbs to pack extra flavor. When paired with cherry tomatoes and fresh basil, it’s just incredible. I love to serve these along with my favorite Tomato Basil Soup.
To finish it off, I add a generous drizzle of balsamic glaze for a sweet and tangy flavor. I also sometimes drizzle my favorite Basil Vinaigrette instead because I can’t get enough of fresh basil.
Looking for more easy holiday appetizers? Try these cute Fingerling Potato Bruschetta bites or Smoked Salmon Deviled Eggs. I also really like these Fried Mac and Cheese Bites!
Why we love making these adorable caprese skewers:
- Super easy and quick: These no-cook appetizers come together in no time. It’s straightforward and simple.
- Delicious and fresh-tasting! Marinating the cheese in good olive oil and herbs infuses it with flavor. The fresh tomatoes and basil add the freshest flavors.
- Make-ahead friendly for ease and convenience.
- Adorable presentation: Great for holidays parties!
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What Type of Cheese to Use
Fresh mozzarella cheese comes in a variety of sizes. For this caprese skewers recipe, use the small mozzarella balls called “ciliegine.” They are about the same size and shape as round cherry tomatoes, which make uniform-shaped skewers. It definitely helps with presentation!
If ciliegine are not available, you can purchase regular mozzarella balls and cut them into cubes the same size as the tomatoes. Do not use “mozzarella pearls.” These are way too small and not great for skewers.
Ingredient Notes
The ingredients are very simple and straightforward. Here are a few kitchen notes, which I find helpful when picking up the ingredients at the grocery store. As always, ingredient quantities can be found in the recipe card down below.
- Small mozzarella balls: Also known as “ciliegine.” They are the size of cherry tomatoes, so that makes them perfect for this recipe. Make sure not to get “mozzarella pearls,” which are a bit too small. An 8-ounce container contains about 24 balls. I like the BelGioioso brand.
- Cherry tomatoes: Make sure to grab round cherry tomatoes and not oval-shaped grape tomatoes. You need 2 cherry tomatoes per skewer.
- Extra virgin olive oil: Choose high quality olive oil for the best flavor. I prefer robust olive oil.
- Dried Italian seasoning: Used to marinate the cheese. Fresh herbs work great too.
- Fresh basil: Adds freshness and flavor. Find basil that looks fresh and vibrant green, and not wilted or bruised.
- Store-bought balsamic glaze: NOT balsamic vinegar. For this recipe, we use balsamic glaze, which is essentially thickened syrupy balsamic vinegar. It adds sweetness, tanginess, and incredible flavor.
- Salt and pepper to taste for the mozzarella balls
A note on balsamic glaze: I prefer to use store-bought balsamic glaze rather than making a reduction at home. Simmering balsamic vinegar can make your house smell strong, and I find that high quality store-bought balsamic glaze tastes just as good as homemade.
Step-by-Step Tutorial
Make a batch of these cute little appetizers in less than 30 minutes! They are super easy to make and festive. Here’s how.
Step 1 | Marinate mozzarella
Begin by quickly marinating the fresh mozzarella balls in a mixture of extra virgin olive oil, dried Italian seasoning, salt, and pepper. They need at least 15 minutes, but can be marinated for up to 3 days.
Step 2 | Assemble
Grab twelve bamboo skewers. For each skewer, thread a tomato, followed by basil, 2 marinated mozzarella balls, basil, and 1 tomato. Repeat until you have about 12 skewers or however many you’re planning to make.
Step 3 | Drizzle with balsamic glaze
The final touch is a drizzle of balsamic glaze over the assembled skewers. So good!
Make Ahead Tips
These caprese skewers can be assembled in advance. Here’s how:
- If making and serving the same day: Assemble as directed and keep refrigerated for up to 1 day (covered), but don’t add the balsamic glaze yet. When ready to serve, let them sit on the counter for 20 minutes to allow the oil to come to room temperature (oil solidifies when refrigerated). Drizzle with balsamic glaze before serving.
- If making 1 or more days in advance: Don’t marinate the mozzarella, as the oil touching the basil may cause it to soften and wilt. Assemble skewers. When ready to serve, drizzle the cheese with a mixture of olive oil, Italian seasoning, salt, and pepper. Finish with balsamic glaze.
Alternatively, you may prep ahead the ingredients. For example, the mozzarella balls can be marinated up to 3 days ahead. Freezing is not recommended.
Variations and Pairing Ideas
Caprese skewers are very versatile appetizers! There are so many ways to elevate it or add your own twist to it. Here are some of my favorite recipe variations:
- Drizzle with lemon basil vinaigrette instead of balsamic glaze, or use both! The basil vinaigrette adds a more garlicky and fresh touch.
- Make tortellini caprese skewers! Simply cook your favorite cheese tortellini per package directions and add it into the skewers.
- Add these balsamic roasted brussels sprouts.
- Other great additions: Prosciutto or your favorite cured meats, marinated artichoke hearts, or melon.
- Use heirloom cherry tomatoes for more colorful skewers.
If you’re looking for more amazing holiday-worthy appetizers, give these a try!
Recipe FAQs
At least 15 minutes or up to 3 days in the fridge.
That’s totally normal! Simply let the skewers or cheese sit on the counter for 20 to 30 minutes so the oil has a chance to come to room temperature.
I use these 6-inch bamboo skewers, which are perfect for individual servings.
I prefer to use store-bought balsamic glaze for ease and convenience. They are pretty good. While making your own balsamic reduction is simple, the smell can be a bit overpowering when it simmers.
You can buy large blocks of fresh mozzarella and cut them into smaller cubes. Don’t use “mozzarella pearls” – these are too small.
This recipe was originally published in 2020 and updated to include new photos and information.
Tips for Success
- For a consistent size and shape, use “ciliegine” small mozzarella and round cherry tomatoes (not oval-shaped grape tomatoes).
- Balsamic glaze: I prefer to use store-bought balsamic glaze for ease and convenience. While making your own balsamic reduction is simple, the smell can be a bit overpowering when it simmers.
- Use good quality extra virgin olive oil for best flavor.
- If refrigerating, note that the oil may solidify in the fridge. Simply let it sit on the counter so the olive comes to room temperature and you’ll be good to go.
- Instead of dried Italian seasoning, you may use fresh herbs to taste. Try a blend of thyme, rosemary, and oregano.
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Caprese Skewers
Equipment
Ingredients
- 8 ounces small mozzarella balls - aka "ciliegine" mozzarella, see note below
- ¼ cup extra virgin olive oil
- 1 ½ teaspoon dried Italian seasoning - plus more to taste
- Salt and pepper - to taste
- 24 round cherry tomatoes - not the oval-shaped grape tomatoes
- 24 fresh basil leaves
- Balsamic glaze for drizzling - not balsamic vinegar
Instructions
- Make sure you have twelve 6-inch bamboo skewers ready.
- Marinate mozzarella: In a bowl, combine the mozzarella balls with olive oil, Italian seasoning, and salt and pepper to taste. Let it sit for 15 minutes. It’s a quick marinade, but you can also marinate for up to 3 days if desired. Note: Olive oil solidifies when refrigerated, simply let it come to room temperature for 20-30 minutes.
- Assemble each skewer: Start with 1 tomato, basil, 2 marinated mozzarella cheese balls, basil, and 1 tomato. Repeat until you have 12 skewers.
- Arrange on a serving platter. Drizzle with balsamic glaze to taste. Serve immediately. Enjoy!
Notes
- Small mozzarella balls are also known as “ciliegine.” An 8-ounce container usually comes with 24 balls.
- Cherry tomatoes: Find round cherry tomatoes that are about the same size as the cheese. Try not to use oval-shaped grape tomatoes for presentation.
- Marinate mozzarella up to 3 days in advance. The oil may solidify in the fridge. Let it sit on the counter for 20 to 30 minutes to allow the oil to come to room temp.
- Make ahead:
- If making and serving the same day: Assemble as directed and keep refrigerated for up to 1 day (covered), but add the balsamic glaze right before serving.
- If making 1+ day in advance: Assemble, but don’t marinate the cheese, as the oil may cause the basil to soften. When ready to serve, drizzle the mozzarella balls with a mixture of olive oil, Italian seasoning, salt, and pepper. Finish with balsamic glaze.
- Mozzarella: If you can’t find small mozzarella, buy the larger ones and cut them into cubes.
- Balsamic: Not a fan of balsamic? Try this lemon basil vinaigrette instead.
- Dried Italian seasoning: Fresh herbs of your choice. Thyme, rosemary, and oregano work great here.
Linda Bull says
Served at a fund raiser. Many compliments and all gone.
Patty says
Cute and easy recipe! I really like the marinated cheese, it makes it really yummy. The balsamic glaze goes perfect with it.
Patty
Tania says
Thank you Patty!
Carol says
Easy appetizer and looked so nice to serve. A keeper!
Tania says
Glad to hear you like it!