Strawberry Caprese Skewers (Printable Version)

Vibrant skewers featuring strawberries, mozzarella, basil, and tangy balsamic drizzle for a refreshing bite.

# 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

→ Equipment

09 - 12 small wooden or bamboo skewers

# Steps to Follow:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer gently while stirring for 3 to 5 minutes until slightly thickened and syrupy. Remove from heat and allow to cool completely.
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.
03 - Arrange the assembled skewers on a serving platter. Drizzle with olive oil and the cooled balsamic reduction.
04 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • They come together in under 20 minutes, which means you can impress people without spending your entire afternoon in the kitchen.
  • The sweet-savory-fresh combination hits all the right notes and somehow feels more grown-up than it has any right to be.
  • They're naturally vegetarian and gluten-free, so you don't have to apologize or worry about feeding a mixed group.
02 -
  • Don't assemble these more than an hour or two before serving, or the strawberry juice will start bleeding into the mozzarella and the basil will turn darker and lose its brightness.
  • If your balsamic reduction becomes too thick, a tiny drizzle of water mixed back in will loosen it right up without ruining the flavor.
03 -
  • Taste your balsamic reduction as it cools—it continues to thicken slightly, and you want it syrupy enough to cling but not so thick that it's difficult to drizzle.
  • If you're making these for someone with dairy allergies, cashew-based mozzarella alternatives now exist and are genuinely delicious, though they tend to be softer so handle them gently.
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