Caprese Skewers with Balsamic Drizzle
Caprese Chicken Kebabs

Caprese Skewers with Balsamic Drizzle

Caprese Skewers with Balsamic Drizzle
Caprese Skewers with Balsamic Drizzle are a quick, healthy, fresh, and fabulous appetizer recipe! Easy to assemble, and perfectly poppable.
Got a party, potluck, or book club meeting on the calendar? Trust me when I tell you that Caprese Skewers with Balsamic Drizzle are going to be the hit of your get together!
They will FLY off the platter.
Drizzling caprese skewers with balsamic reduction
This healthy appetizer “recipe” (if you can really call it that – they’re so easy!) can be made a few hours ahead of time, though save the balsamic drizzle for when you’re ready to party. I’ll show you!
How to Make Caprese Skewers
To make a platter for 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 large ball of fresh mozzarella into bite-sized pieces.
Warm Fig and Prosciutto Goat Cheese Dip
Layer a mini cheese ball onto a toothpick followed by a fresh basil leaf (fold in half if large,) and half a cherry tomato.
After it’s cooled and thickened slightly, drizzle all over the Caprese Skewers. If I’m feeling lazy, I LOVE this store-bought balsamic reduction!
Caprese Skewers with Balsamic Drizzle


4 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 and pepper
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.
Basil (Ocimum basilicum), also called sweet basil, is grown for its aromatic petals. Basil probably originated in India and is mostly grown as a kitchen herb. The leaves are used fresh or dried to spice up meats, fish, salads and sauces. Basil tea, on the other hand, is a stimulant. The plant is extremely sensitive to cold weather, so it grows best in warm climates. Dried varieties with large leaves have a fragrant aroma that is a bit reminiscent of fennel and a warm, sweet, aromatic and moderately spicy taste. While the dried leaves of ordinary basil are less fragrant and more spicy in taste.
Numerous studies have shown that tulsi, due to its composition, affects good health and longevity. It contains: vitamin A, vitamin C, calcium, zinc, iron and chlorophyll. Reduces stress, and basil tea helps reduce kidney stones. It is also good for colds, coughs and as a prevention of flu.
Basil is able in nervous diseases, to cause relaxation, soothe heart cramps, drive out bad thoughts, acts as a cure for dizziness, melancholy and the like.

Recommended for infected wounds, mucous membranes of the mouth and throat, diarrhea, colitis, chronic inflammation of the urinary tract and respiratory tract, cough, bronchitis, sinuses, diseases of the intestines and stomach.
Shrub basil (Ocimum basilicum) with a characteristic odor, is a spice, medicinal and sacred plant, which in many regions has a special importance. 

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