If you know me very well, you’ll know that I didn’t personally test this recipe. Alas, although strawberries are my favorite food, I am highly allergic to them. But rumor has it, these are “delicious beyond belief!”. This quick and easy appetizer is sure to be a hit at your next party. Who doesn’t love food on a stick? This fun variation of the traditional Caprese salad replaces the classic tomato with sweet strawberries, which pair beautifully with the rich balsamic blaze and fresh basil. You’re going to love Strawberry Caprese Skewers with Balsamic Glaze.
Strawberry Caprese Skewers with Balsamic Glaze
Prep time: 10 minutes
Cook time: n/a
16 6” wooden skewers
16 fresh, small strawberries, washed and cut in half across the width, hull intact
32 medium fresh basil leaves, washed and patted dry
16 mini Buffalo mozzarella balls
1 c. balsamic vinegar
2 T. high-quality extra-virgin olive oil to drizzle
Pro Tip: The warm balsamic glaze will start to melt the cheese on contact. For a cleaner presentation, avoid adding the glaze to the cheese while drizzling it onto the skewers.
- Thread the top half of one strawberry onto a wooden skewer with the hull facing up. Next, fold one basil leaf in half, dark side facing out, and add it to the skewer. Add one mini Buffalo mozzarella ball, followed by another folded basil leaf, and the bottom half of the strawberry.
- Repeat Step #1 with the remaining strawberries, basil, and mozzarella until you have 16 completed skewers. Arrange on a serving platter and set aside.
- To prepare the glaze, add balsamic vinegar to a small sauté pan over medium-high heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume.
- Remove glaze from heat and let cool slightly. Drizzle over the skewers, along with some extra virgin olive oil, if desired. Serve immediately.
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