Why This Recipe Works
I love making these Caprese skewers for spring gatherings when everyone is craving something fresh and light. They come together so quickly and look beautiful on a platter, bringing classic Italian flavors to any cookout or party appetizer spread.
This recipe is a staple for me because it’s incredibly simple but always feels a little special. The combination of sweet tomatoes, creamy mozzarella, and fresh basil, all lightly warmed on the grill, is a foolproof way to start any meal. It’s an easy, reliable appetizer that works every time.
Quality Ingredients Matter
The beauty of a Caprese salad is its simplicity, which means the quality of each component really shines through. For the most authentic flavor, choose vine-ripened cherry tomatoes that are sweet and firm. For the cheese, look for fresh bocconcini or ciliegine mozzarella packed in water; this ensures a soft, milky texture that melts just slightly without becoming oily. Your basil should be vibrant green with no wilting or dark spots. These small details make a huge difference in the final taste.
Perfecting the Skewering Technique
Proper assembly ensures your skewers cook evenly and look neat. If using wood, start by soaking the skewers in water for at least 10 minutes to prevent them from burning on the grill. When threading, fold larger basil leaves in half to create a compact bundle between the tomato and mozzarella. This protects the basil from charring too quickly. Thread the ingredients snugly but not so tightly that they split. Leaving about an inch of space at both ends makes them easy to handle with tongs.
Alternatives for a Twist
While the classic combination is fantastic, you can easily adapt these skewers. For a touch of sweetness, try swapping cherry tomatoes for equally small grape tomatoes. For a heartier, non-vegetarian version, weave a thin slice of prosciutto or soppressata between the ingredients. You can also marinate the mozzarella balls for about 30 minutes beforehand in olive oil with a pinch of red pepper flakes and dried oregano for an extra layer of flavor. These simple swaps can tailor the appetizer to your menu.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 240g cherry tomatoes (about 16), halved
- 200g fresh mozzarella balls (16 bocconcini or ciliegine)
- 20g fresh basil leaves (about 16 large leaves)
- 30g extra virgin olive oil (2 tablespoons), divided
- Salt, to taste
- Black pepper, to taste
- Balsamic glaze, for drizzling (optional)
- 8 wooden or metal skewers
Step-By-Step Instructions
- Prepare Skewers
If you are using wooden skewers, soak them in water for at least 10 minutes. This prevents them from burning on the grill. While they soak, halve the cherry tomatoes and drain the mozzarella balls.
- Assemble Ingredients
Thread one cherry tomato half, one folded basil leaf, and one mozzarella ball onto a skewer. Repeat the pattern until the skewer is filled, leaving about an inch of space at each end for easy handling.
- Preheat Grill Pan
Heat a grill pan over medium-high heat. If you plan to roast them instead, preheat your oven to 400°F (200°C). Brush the grill pan lightly with about half of the olive oil to prevent sticking.
- Grill Skewers
Carefully place the skewers on the hot grill pan. Grill for 3–4 minutes per side. Use tongs to turn them gently. You’re looking for light grill marks on the tomatoes and for the cheese to become slightly soft and warm.
- Season and Serve
Transfer the finished skewers to a serving platter. Drizzle with the remaining olive oil, a sprinkle of salt and fresh black pepper, and the optional balsamic glaze. Serve immediately while warm.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Grape Tomatoes: Substitute cherry tomatoes with grape tomatoes for a slightly sweeter, firmer texture.
- Add Prosciutto: For a non-vegetarian option, weave a thin slice of prosciutto between the cheese and tomato.
- Balsamic Reduction: Use a homemade or store-bought balsamic reduction instead of a glaze for a more concentrated, tangy flavor.
Make-Ahead, Storage & Reheat
Caprese skewers are best enjoyed fresh right off the grill. However, you can assemble them a few hours in advance. Store the un-grilled skewers in the refrigerator, covered tightly with plastic wrap, and cook just before serving. Leftovers can be stored in the fridge for up to one day, though the basil may darken.
Nutrition
- Serving Size: Per skewer (approximate)
- Calories: 80
- Protein: 4g
- Fat: 6g
- Carbohydrates: 3g
- Estimates only.
FAQ
How far in advance can I assemble these skewers before grilling them?
You can assemble them a few hours ahead. Store them on a tray, covered tightly with plastic wrap in the fridge, so the cheese and basil stay fresh and firm.
What is the best way to cook these if I don't own a grill or grill pan?
Roast them on a baking sheet in a 400°F oven for 5-7 minutes. You want the cheese to be soft and just starting to melt, which gives a very similar texture.
Which type of mozzarella works best for these grilled skewers and why?
Small, fresh mozzarella balls like bocconcini or ciliegine are ideal. Their size is perfect for skewering, and they have a soft, milky texture that melts beautifully.
How can I keep the mozzarella from sticking to the hot grill grates?
Make sure your grill is clean and well-oiled before you start. A light brush of oil on the grates creates a non-stick barrier, letting the skewers release easily.
Is there a trick to keeping the basil leaves fresh and green on the grill?
Tuck each basil leaf between the tomato and the cheese. This shields it from the most intense direct heat, which helps prevent it from wilting and turning dark too quickly.
How do I know when the skewers are done without over-melting the cheese?
Look for the cheese to be soft to the touch and just starting to slump. You want a gentle melt, not a puddle. The tomatoes should have light grill marks and be warmed.
My leftover skewers look a bit sad. Is there any way to revive them?
It's best to enjoy these fresh. The basil darkens and the cheese texture changes upon cooling. You can eat them cold, but they won't have that just-grilled quality.
What do you recommend serving alongside these grilled Caprese skewers?
They pair well with simple grilled chicken or steak. You can also drizzle them with a good quality pesto or serve them alongside a crisp green salad for a light meal.
Equipment
- 8 wooden or metal skewers
- Grill pan or oven
- Tongs
- Mixing bowl
- Brush
- Knife
- Cutting board
Ingredients
- 240 g Cherry tomatoes (about 16), halved
- 200 g Fresh mozzarella balls (16 bocconcini or ciliegine)
- 20 g Fresh basil leaves (about 16 large leaves)
- 30 g Extra virgin olive oil (2 tablespoons), divided
- Salt to taste
- Black pepper to taste
- Balsamic glaze (optional, for drizzling)
- 8 Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
- Halve the cherry tomatoes and drain the mozzarella balls while the skewers soak.
- Thread one cherry tomato half, one folded basil leaf, and one mozzarella ball onto each skewer, leaving about an inch of space at both ends.
- Preheat a grill pan over medium-high heat or preheat the oven to 400°F (200°C) if roasting.
- Brush the grill pan lightly with half the olive oil to prevent sticking.
- Place skewers on the hot grill pan and grill for 3–4 minutes per side, turning gently to achieve light grill marks and warmed cheese.
- Transfer skewers to a serving platter and drizzle with remaining olive oil, salt, black pepper, and optional balsamic glaze.
- Serve immediately while warm.
