Caprese Skewers with Balsamic Drizzle are a quick and healthy, gluten-free appetizer recipe. Easy to assemble, and perfectly poppable. Your guests will love them!
After chewing Mini Corn Dog Muffins, chowing Mini Oreo Stuffed Chocolate Chip Cookies, and chomping Buffalo Chicken Poppers on Super Bowl Sunday, you might feel as though you can’t take another bite.
Been there, done that.
But trust me, take the 3rd quarter to dig deep and somehow, someway, find an empty pocket in your tummy to fill with one of the most fresh and delicious bites to ever pass your lips, Caprese Skewers with Balsamic Drizzle. YES!
Mini mozzarella cheese balls are skewered with sweet basil leaves and juicy cherry tomatoes then drizzled with tangy-sweet balsamic reduction to create the perfect little poppable appetizer. Trust me when I tell you that these will FLY off the platter.
These healthy, easy appetizers are so good and even easier to make!
To make a platter for a entertaining you’ll need grape or cherry tomatoes, fresh basil leaves, and fresh mini mozzarella balls. You can find mini cheese balls in most grocery stores these days. If not, just cut a regular-sized ball of fresh mozzarella into bite-sized pieces.
Layer a mini cheese ball onto a toothpick followed by a fresh basil leaf (fold in half if large,) and half a cherry tomato.
So cute, right?!
While you’re assembling the skewers, pour 1 cup balsamic vinegar into a saucepan then let it simmer for 10 minutes, or until it’s the consistency of real maple syrup. After it’s cooled and thickened slightly, drizzle all over the Caprese Skewers.
Caprese Skewers with Balsamic Drizzle
Description
Caprese Skewers with Balsamic Drizzle are perfect bites of freshness. Enjoy this healthy appetizer recipe year round!
Ingredients
- 1 cup balsamic vinegar
- cherry or grape tomatoes
- mini mozzarella cheese balls (could use regular sized ball cut into bite-sized pieces)
- fresh basil leaves, cut in half if large
- salt & pepper
- toothpicks
Directions
- Bring balsamic vinegar up to a boil in a saucepan, then lower heat to medium and simmer until it's the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.
- Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf (fold in half if large) and a tomato half onto a tooth pick. Repeat with remaining ingredients. Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Let’s see… Mini? Check. Fresh? Yup. Flavorful? Uh-huh. Perfect in every single way? You bet!
Make a TON of these because they won’t last long – and enjoy!
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You really make it appear so easy together with your presentation but I find this matter to
be really something which I feel I would by no means understand.
It sort of feels too complicated and extremely large for me.
I’m taking a look forward for your next submit, I will attempt to get the grasp of it!
Looks so yummy. Can you just drizzle the balsamic vinegar without heating it?
Sure! It will just be a little more pungent vs sweet.
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Hi ~ Just to let you know, your salad is featured in a collection of recipes I call “Pretty Ways to Serve Summer’s Best Tomatoes”. It’s here — http://kitchen-parade-veggieventure.blogspot.com/2015/07/pretty-ways-to-serve-tomatoes.html. Lots of ideas, all beautiful!
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Hi Kristin!!
I love this recipe so much! It’s such a clever quick appetizer and beautiful looking! I had to include it in my tailgating foods article! Check it out if you have time!
http://www.getupanddosomething.org/tailgating-food-what-you-need-to-be-eating-this-year/
I LOVE this! It’s such an easy snack that I had to write about it for easy healthy tailgating food!Check it out !
http://www.getupanddosomething.org/tailgating-food-what-you-need-to-be-eating-this-year/
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I’m going to make this tomorrow for neighborhood Fourth of July party… Will let u know how big a hit they will be yeah
How far in advance can you put the balsamic drizzle over the mozzarella before serving?
I would drizzle just before serving.
Do you think I could make this the night before for a luncheon?
Hi Michele! I think that could work – I might test a skewer or two a couple days before to make sure the basil doesn’t wilt in the refrigerator and/or because it’s pressed against the cheese. If it does work I’d wait until right before serving to drizzle with the balsamic reduction.
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just your run of the mill toothpicks from the grocery store??
Yep!
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