Strawberry Caprese Skewers Balsamic (Printable)

Juicy strawberries, fresh basil, and mozzarella combine with a balsamic drizzle for a vibrant appetizer.

# What You'll Need:

→ 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

# How To Make It:

01 - In a small saucepan over medium heat, combine 2 tablespoons balsamic vinegar and 1 tablespoon honey. Simmer gently, stirring occasionally, for 3 to 5 minutes until 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. Ensure components are secured firmly.
03 - Arrange assembled skewers on a serving platter. Drizzle with 1 tablespoon extra virgin olive oil and the cooled balsamic reduction.
04 - Sprinkle skewers generously with flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Suggestions:

01 -
  • They're deceptively simple to assemble, yet they look like you spent hours in the kitchen, which is honestly the best kind of recipe.
  • The balsamic reduction transforms from tangy vinegar into something almost dessert-like, sweet enough to make even fruit skeptics come back for more.
  • They work for literally any occasion—casual lunch, dinner party, potluck where you need something that travels well and impresses immediately.
02 -
  • The balsamic reduction will continue to thicken slightly as it cools, so pull it off the heat when it looks slightly less syrupy than you want—it'll tighten up as it sits.
  • Assemble these as close to serving time as you can manage (within 30 minutes); the strawberry juice will start to weep into the mozzarella if they sit too long, which changes the whole eating experience.
03 -
  • Soak your wooden skewers in water for 15 minutes before threading if you want to avoid any splinters, though honestly, bamboo ones are so much easier to work with.
  • Let the balsamic reduction cool completely before drizzling—a warm glaze will soften the mozzarella faster than you want, turning the whole thing slightly mushy.
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