Make-Ahead Caprese Skewers
To make make-ahead Caprese skewers, assemble cherry tomatoes, fresh mozzarella balls (bocconcini), and fresh basil leaves on skewers, but hold off on the olive oil and balsamic glaze until just before serving to keep the basil fresh and prevent sogginess; store assembled skewers tightly covered in the fridge for up to a day. For extra flavor, marinate the mozzarella balls in olive oil and Italian seasonings for a few hours or overnight before assembling.
Servings 20 skewers
Ingredients
- 8- ounce container contains about 24 balls Also known as “ciliegine or bocconcini.” They are the size of cherry tomatoes.)
- 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 12 to 24 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, 1 or 2 marinated mozzarella cheese balls.
- Arrange on a serving platter. Drizzle with balsamic glaze to taste. Serve immediately. Enjoy!
Notes
Wooden skewers – are essential to this recipe; they hold everything together. Without them, you would have a caprese salad. I like to use six-inch bamboo skewers, but feel free to use shorter or longer ones.
Cherry tomatoes – or grape tomatoes provide tasty bites of tomato deliciousness! If your tomatoes are large, feel free to cut them in half.
Fresh mozzarella balls – smooth, creamy fresh mozzarella is essential in this recipe. If you can’t find the balls, you can buy a ball or log of fresh mozzarella and cut it into cubes.
Optional Dried Italian seasoning: Used to marinate the cheese. in olive oil for added flavor. Fresh herbs work great too. 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. 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.
You can substitute Pesto Dressing for the Balsamic Vinegar or store bought Balsamic Glaze.
Pesto Dressing Recipe: Combine 1/4 cup Extra Virgin Olive Oil, 2 tablespoons basil pesto, 2 teaspoons red wine vinegar. Mix well.
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. Variation: Add 9-ounces cooked spinach tortellini cooked according to package directions, drained and cooled.
Refrigerated fresh tortellini, which can usually be found in the dairy section of your grocery store. If using tortellini,
thread a cherry tomato, mozzarella ball, and spinach tortellini on each skewer. Just before serving, lightly top with dressing and
garnish with Basil.
Other great additions: Prosciutto or your favorite cured meats, marinated artichoke hearts, or melon.
Cherry tomatoes – or grape tomatoes provide tasty bites of tomato deliciousness! If your tomatoes are large, feel free to cut them in half.
Fresh mozzarella balls – smooth, creamy fresh mozzarella is essential in this recipe. If you can’t find the balls, you can buy a ball or log of fresh mozzarella and cut it into cubes.
Optional Dried Italian seasoning: Used to marinate the cheese. in olive oil for added flavor. Fresh herbs work great too. 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. 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.
You can substitute Pesto Dressing for the Balsamic Vinegar or store bought Balsamic Glaze.
Pesto Dressing Recipe: Combine 1/4 cup Extra Virgin Olive Oil, 2 tablespoons basil pesto, 2 teaspoons red wine vinegar. Mix well.
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. Variation: Add 9-ounces cooked spinach tortellini cooked according to package directions, drained and cooled.
Refrigerated fresh tortellini, which can usually be found in the dairy section of your grocery store. If using tortellini,
thread a cherry tomato, mozzarella ball, and spinach tortellini on each skewer. Just before serving, lightly top with dressing and
garnish with Basil.
Other great additions: Prosciutto or your favorite cured meats, marinated artichoke hearts, or melon.
