Caprese Skewers are 4 ingredient appetizers that are so simple to make but guaranteed to impress! Made with cherry tomatoes, mozzarella, fresh basil, and an easy balsamic reduction, they imitate the classic Caprese salad, only made portable on a skewer!

Caprese Skewers

Hello Hello! Sam here from Sugar Spun Run, but today I have a very sugar-free recipe to share! Today I wanted to show you how to make one of my favorite healthier treats — Caprese Skewers.

With the New Year here, I’ve been trying to clean up some of my eating habits, so rather than whipping up my signature batch of homemade brownies every time there’s a potluck or party to attend, I’ve been making these fresh and light Caprese Skewers instead. And guess what — not a single person has complained about being presented with tomatoes rather than chocolate (which I was a little worried about the first time!).

Caprese Skewers on a white plate with balsamic vinegar drizzled on top.

I think that having impressive appetizers that are also easy to make is essential, and these Caprese skewers just earned themselves a place in my recipe repertoire right next to my famous deviled eggs. Just 4 ingredients plus a skewer and you have yourself an appetizer that’s simple, refreshing, and bursting with flavor… and, believe it or not, just as addictive as a chocolate brownie.

Modeled after the famous Caprese salad, the primary components of these skewers is a handful of fresh basil, grape or cherry tomatoes, and fresh mozzarella. You will also need some balsamic vinegar, which you will cook down to a balsamic reduction for drizzling.

Balsamic vinegar in a clear bowl and metal spoon.

Making the balsamic reduction is simple — all you need is one cup of balsamic vinegar which you’ll pour into a saucepan and keep it over medium-low heat until the vinegar is reduced to half its volume. Just make sure you let that cool before drizzling it over our caprese skewers (and if you can, have a fan going or a window open while making the reduction — the vinegar smell can be quite potent!).

By reducing the vinegar, we’ll be making it thicker and more potent, and it adds the best flavor when drizzled over the fresh ingredients of these skewers.

Caprese Skewers with balsamic vinegar drizzled on top.

Since it’s currently January, I had to buy my tomatoes and basil from the supermarket, and while they were still delicious, I can’t wait to grow my own in the summer. These Caprese skewers are great any time of the year but can you imagine in summer with fresh-from-your-garden produce!? Yum!

A simple recipe for Caprese Skewers!


4 cup balsamic vinegar
11 oz mini mozzarella balls if they are in water, drain and pat dry before adding to your skewers
4 pint Grape or cherry tomatoes
Fresh basil leaves
You will also need 19 7” bamboo skewers

Prepare your balsamic reduction first by pouring 1 cup of balsamic vinegar into a small saucepan over medium low heat.
Cook, stirring occasionally, until vinegar has reduced to about half a cup (this will take about 15 minutes or so).
Allow balsamic reduction to cool before drizzling over your caprese skewers (it will thicken as it cools, also).
To prepare Caprese skewers, spear the top of one tomato and slide it up 4” from the top of the skewer.
Take a small basil leaf (about 1” — if your basil leaves are large then cut them in half first, otherwise the flavor will overwhelm the skewer) and fold it in half. Spear the basil leaf and slide it up against the tomato.

Repeat with a mozzarella ball, and then repeat with another tomato, basil leaf, and mozzarella ball.
Just before serving, drizzle with balsamic reduction.
Serves: 16

Calories55kcal (3%)
Carbohydrates4g (1%)
Protein3g (6%)
Fat3g (5%)
Saturated Fat1g (5%)
Cholesterol5mg (2%)
Sodium17mg (1%)
Potassium82mg (2%)
Fiber1g (4%)
Sugar3g (3%)
Vitamin A145IU (3%)
Vitamin C7mg (8%)
Calcium58mg (6%)
Iron1mg (6%)
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.