Candy Cane Caprese Skewers
Fresh tomato, mozzarella, and basil make up these no-cook Caprese skewers. The individual picks sit close together on a platter to form one candy cane, with alternating red and white pieces and green basil tucked between them. Sturdy, blotted pieces are easier to thread and leave less liquid on the platter. Allow about 20 minutes to prepare and arrange 12 mini skewers, then finish them with a light drizzle of olive oil and balsamic glaze.
Ingredients for Candy Cane Caprese Skewers
- 3 firm medium tomatoes (about 450g)
- 8 ounces fresh mozzarella (225g), preferably a firm log or pre-sliced fresh mozzarella
- 24 small fresh basil leaves
- 12 short wooden appetizer picks, 4 to 6 inches each
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 2 tablespoons balsamic glaze, plus more for dipping if desired
If using a soft, wet mozzarella ball, drain and blot it well before cutting.
How to Make Candy Cane Caprese Skewers
- Prepare the ingredients: Cut the tomatoes and mozzarella into sturdy, similar-size pieces that will hold on a pick. Blot excess moisture from both with paper towels. Keep the basil leaves whole.
- Thread the picks: Alternate tomato and mozzarella pieces on each pick, tucking two folded basil leaves between them. Pierce the pieces near their centers with gentle pressure, leaving enough room that they do not split.
- Make the candy cane: Lay the picks close together on a flat platter, forming a rounded hook at the top and a straight stem below. Adjust their spacing and direction until the red and white pieces create a clear outline.
- Finish just before serving: Drizzle lightly with olive oil and balsamic glaze, then add the salt. Serve extra glaze in a small bowl for dipping if desired.
How to Arrange the Candy Cane
Position a few picks to define the hook and stem, then fill the gaps with the remaining skewers. Keep them close enough to read as one shape without piling them on top of each other. Adjust the picks on the platter rather than bending or crowding ingredients onto each one.
How to Keep the Skewers Fresh
Firm, blotted tomatoes help prevent juice from pooling on the platter. Assemble close to serving so the whole basil leaves stay bright, and add salt at the end because salted cut tomatoes release more liquid. Keep the balsamic glaze to a thin drizzle, or serve it on the side for a less dressed platter.
For another holiday appetizer arranged on picks, try the Christmas Antipasto Wreath.
How to Store and Make Ahead
Wash and dry the basil and prepare the tomato and mozzarella ahead, keeping the components covered and refrigerated. Assemble and finish the skewers close to serving.
Refrigerate leftovers in an airtight container and use within 1 to 2 days. The tomatoes may soften and the basil may darken. Do not leave the appetizer at room temperature for more than 2 hours. Freezing is not recommended because it affects the texture of the fresh ingredients.
Nutrition
Approximate nutrition per serving, based on 2 skewers (1/6 of the recipe): 150 calories, 7g protein, 10g fat, and 5g carbohydrates. Approximate nutrition per 100g: 125 calories, 6g protein, 8g fat, and 5g carbohydrates. Values vary with the mozzarella and balsamic glaze used.
Candy Cane Caprese Skewers
Equipment
- Knife
- Cutting board
- Paper towels
- 12 wooden appetizer picks
- Flat platter
Ingredients
For the Skewers
- 3 firm medium tomatoes (about 450g)
- 8 ounces fresh mozzarella (225g), preferably a firm log or pre-sliced
- 24 small fresh basil leaves
- 12 short wooden appetizer picks, 4 to 6 inches each
For Finishing
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 2 tablespoons balsamic glaze, plus more for dipping if desired
Instructions
- Cut the tomatoes and mozzarella into sturdy, similar-size pieces that will fit on the picks.
- Blot excess moisture from the tomato and mozzarella pieces with paper towels. Keep the basil leaves whole.
- Thread tomato and mozzarella pieces alternately onto each pick, tucking two folded basil leaves between them. Pierce near the center with gentle pressure.
- Arrange the picks close together on a flat platter to form a rounded hook and straight stem. Adjust their spacing and direction to define the candy cane shape.
- Just before serving, drizzle lightly with olive oil and balsamic glaze, then add the salt. Serve extra glaze on the side if desired.
Tips
- Choose firm tomatoes and blot the cut pieces to reduce liquid on the platter.
- If using a soft, wet mozzarella ball, drain and blot it well before cutting.
- Pierce the ingredients near their centers and avoid crowding them so they do not split.
- Arrange the candy cane by adjusting the picks on the platter rather than bending or crowding the ingredients.
- Add salt just before serving, since salted cut tomatoes release more liquid.