Ingredients
Scale
- 24 round cherry tomatoes
- 24 marinated fresh mozzarella balls (store-bought or homemade, see notes)
- 24 rosemary sprigs
- Balsamic glaze (store-bought or homemade, not balsamic vinegar, see notes)
- Salt and pepper to taste, optional
Instructions
- Rinse the tomatoes and rosemary under cool water, then pat dry.
- Trim some leaves (needles) off the bottom of each rosemary sprig until you’re left with a couple of inches of bare stem.
- Spear one mozzarella ball and one tomato at the end of each rosemary sprig. (If the rosemary is tough to push through the tomato, use a toothpick to make a small hole first, then insert the rosemary.)
- Arrange on a platter.
- Drizzle with balsamic glaze and sprinkle with salt and pepper.
- Serve immediately or refrigerate before serving. Enjoy!
Notes
- Marinated mozzarella: We use store-bought, but you can marinate your own—cover mozzarella with olive oil, add Italian seasoning and red pepper flakes, and refrigerate for at least 30 minutes.
- Balsamic glaze: We use the Bertolli balsamic glaze, you can also make a homemade glaze or reduction. The amount used will vary, but plan on about 1/2 cup for drizzling and more if you wanted any to dip.
- Make-ahead tip: Assemble the caprese skewers and then refrigerate. Drizzle with glaze and sprinkle with salt and pepper right before serving.
- Variation: Add a basil leaf in between the mozzarella and tomato for a classic caprese salad skewer.
- Storage: Store in the fridge in an airtight container for up to 3 days.
- Nutrition: Provided nutrition information is an estimate, this will depend on the marinated mozzarella balls and the balsamic glaze you choose.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 73
- Sugar: 4.7 g
- Sodium: 316.9 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 8 g
- Protein: 10.3 g
- Cholesterol: 5.1 mg
