Strawberry Caprese Skewers (Printer-friendly)

Juicy strawberries paired with mozzarella, basil, and balsamic glaze for a fresh, summery 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

→ Other

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 frequently, for 3 to 5 minutes until slightly thickened and syrupy in consistency. Remove from heat and allow to cool to room temperature.
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. Repeat for all 12 skewers.
03 - Arrange the assembled skewers on a serving platter. Drizzle evenly 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 Suggestions:

01 -
  • It comes together in under twenty minutes, perfect for when you need something elegant but don't have hours to fuss.
  • The sweet-tart balsamic with creamy mozzarella and fresh basil tastes far more impressive than the minimal effort required.
  • It's a conversation starter—people always pause to figure out what makes it taste so good.
02 -
  • The balsamic must cool completely before drizzling, or it'll run right off and pool at the bottom of the platter instead of clinging to each skewer.
  • Assemble these no more than an hour before serving—the salt will weep moisture from the strawberries if left sitting, and the basil will begin to turn dark at the edges.
03 -
  • Buy your strawberries a day or two before making these, not the morning of—they'll have more time to develop flavour and won't be mealy from sitting in the market's coolers.
  • If you're cooking for someone with a dairy allergy, quality vegan mozzarella exists now and honestly works better than it did five years ago, so don't hesitate to swap it in.
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