Strawberry Caprese Skewers (Print View)

Fresh strawberries and mozzarella paired with basil and balsamic for a vibrant appetizer or snack.

# Components:

→ Produce

01 - 12 large fresh strawberries, hulled and halved
02 - 24 fresh basil leaves, washed

→ Dairy

03 - 12 mini mozzarella balls (bocconcini), drained

→ Pantry

04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon honey
06 - 1 tablespoon extra virgin olive oil
07 - Flaky sea salt to taste
08 - Freshly ground black pepper to taste

→ Equipment

09 - 12 small wooden or bamboo skewers

# Directions:

01 - In a small saucepan over medium heat, combine 2 tablespoons balsamic vinegar and 1 tablespoon honey. Simmer gently while stirring for 3 to 5 minutes until slightly thickened and syrupy. Remove from heat and allow to cool completely.
02 - Thread one strawberry half onto each skewer, followed by a basil leaf, a mozzarella ball, another basil leaf, and finish with the second strawberry half.
03 - Arrange the assembled skewers on a serving platter. Drizzle with 1 tablespoon extra virgin olive oil and the cooled balsamic reduction.
04 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • They come together in under 20 minutes, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The contrast between juicy strawberries and creamy mozzarella is genuinely addictive, and that balsamic syrup brings everything into perfect harmony.
02 -
  • Don't assemble these more than 30 minutes ahead or the strawberry juice will start weeping and everything will taste watered down—make them as close to serving time as possible.
  • If your balsamic reduction gets too thick (it happens), add a tiny splash of water and stir gently to loosen it; if it stays too thin, return it to heat for another minute.
03 -
  • Buy mozzarella from a specialty counter or the refrigerated section of your grocery store where it's kept in brine—those vacuum-sealed balls that sit on the shelf taste like rubber.
  • If you make extra balsamic reduction (you probably will), store it in a small jar and use it on roasted vegetables, grilled peaches, or vanilla ice cream all summer long.
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