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Caprese on skewers

Appetizers Dishes for Special Occasions 40 min Easy 11 wyświetleń ~22.75 PLN - (0)
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Description

Caprese skewers are an elegant, light, and quick appetizer based on the classic Italian combination of tomato, mozzarella, and fresh basil. Served as small skewers, they are perfect for New Year's Eve 2025 — they look impressive on a platter, are easy to serve while standing, and allow guests to help themselves without cluttering plates. The flavor is fresh and contrasting: juicy, slightly tangy cherry tomatoes, delicate and creamy mozzarella, fragrant basil, and a velvety hint of oil and sweet-and-sour balsamic glaze. Visually, the intense reds and whites are complemented by the green of the leaves, and the dish can be enhanced with crunchy, toasted pine nuts or served on a bed of arugula for added texture and flavor.

Składniki (11)

Servings:
12
  • Cherry tomatoes 240 g
  • Cherry mozzarella 12 szt.
  • Fresh basil leaves 12 szt.
  • Extra virgin olive oil 30 ml
  • Balsamic vinegar 60 ml
  • sugar 20 g
  • Sea salt 3 g
  • Skewers 12 szt.
  • 🌿 Przyprawy
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Pine nuts, roasted 30 g
  • Fresh arugula 40 g
💰 Szacowany koszt dania: ~22.75 PLN (1.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the glaze

1

Prepare the balsamic glaze: measure 60 ml of balsamic vinegar and 20 g of sugar. Pour the vinegar and add the sugar to a small saucepan with a diameter of about 14-16 cm. Heat over low heat, stirring with a wooden spoon until the sugar dissolves (about 1-2 minutes). Slightly increase the heat, bring to a very gentle boil (small bubbles), then reduce the temperature to low and cook uncovered for 8-12 minutes, until the volume is reduced by about half and the liquid becomes thicker and glossy — it should coat the spoon. If you have a candy thermometer, the glaze will be ready at about 105-110°C.

Ingredients: Balsamic vinegar, sugar
Use a small, low saucepan with a thick bottom to avoid burning. Stir occasionally. Do not cook over too high heat — the vinegar can evaporate quickly and burn. The glaze thickens as it cools, so remove it from the heat while it is still slightly liquid.

Preparation of ingredients

2

Wash the cherry tomatoes under running, cool water, carefully dry each tomato with a paper towel — moisture will disrupt the adhesion of the oil and glaze. Cut off or remove the green stems. If the tomatoes are larger than 20 g, cut them in half crosswise. Open the package of mozzarella and drain it in a colander for 1-2 minutes, then gently dry with a paper towel to avoid excess moisture. If the mozzarella balls are larger (e.g., 40 g), cut them in half to match the size of the tomato. Sort the basil leaves: remove small damaged leaves and gently rinse in a bowl of water, then dry in a salad spinner or lay between paper towels.

Ingredients: Cherry tomatoes, Cherry mozzarella, Fresh basil leaves
Use a small knife with a sharp tip to cut larger tomatoes and mozzarella. Thoroughly drying the ingredients is key — it prevents the oil and glaze from becoming diluted and ensures a nice finish. If you don't have a salad spinner, gently pat the basil dry by hand.

Preparing the nuts (optional)

3

If you are using pine nuts: heat a dry non-stick skillet over medium heat. Add 30 g of pine nuts and continuously shake the skillet or stir with a wooden spoon for 2-3 minutes, until the nuts turn light golden and release their aroma. Immediately transfer them to a plate to stop the cooking process (the skillet retains heat and can burn them).

Ingredients: Pine nuts, roasted
Use a flat pan without fat. Keep an eye on the nuts — the roasting process is quick and they can easily burn. If you don't have nuts, you can skip this step.

Assembly

4

Prepare the skewers (12 pieces). On each skewer, thread the ingredients in the following order: cherry tomato, basil leaf (you can fold a larger leaf in half), mozzarella (whole ball or half), optionally another basil leaf or a second cherry tomato depending on size. Insert the skewer through the center of each ingredient — try to go close to the center of the tomato and mozzarella to avoid tearing them on the sides. If the tomato cracks, make a gentle notch with a knife and insert the skewer there to maintain its shape. Each skewer takes 30-45 seconds to assemble; do this calmly, holding the ingredients in one hand and the skewer in the other.

Ingredients: Cherry tomatoes, Fresh basil leaves, Cherry mozzarella, Skewers
Use tweezers or small tongs if your fingers get dirty. It's best to work on a board measuring about 30x20 cm. Make sure all ingredients are dry — this makes them easier to skewer and the overall presentation looks better.

Seasoning and finishing

5

Arrange the prepared skewers on a long platter or plate. If you are using arugula, first lay it down as a bed (40 g). Drizzle evenly with olive oil: use 30 ml and pour in a thin stream from a small pitcher or spoon. Season with a small amount of sea salt (3 g spread over the entire platter) and freshly ground pepper (1 g). Finally, thinly drizzle with the prepared balsamic glaze: using a small spoon, make several long lines or drops across the plate. If you are using toasted pine nuts, sprinkle them evenly.

Ingredients: Fresh arugula, Extra virgin olive oil, Sea salt, Ground black pepper, Balsamic vinegar, Pine nuts, roasted
Apply the glaze just before serving to maintain its shine. Use a small sauce syringe or a teaspoon to control the amount and shape of the drizzle. Do not salt too early — salt can draw out water from the tomatoes and mozzarella.

Quality control and serving

6

Check each skewer for stability: the stick should hold the ingredients without wobbling. Try one to adjust the seasoning — if needed, add a pinch of salt or drizzle with more oil. Serve at room temperature (about 20-22°C) — take the mozzarella out of the fridge 20-30 minutes before serving to enhance its flavor. Caprese is best served immediately after preparation (within 1-2 hours).

Ingredients: Cherry mozzarella, Cherry tomatoes, Extra virgin olive oil, Sea salt, Ground black pepper, Balsamic vinegar
If you prepare in advance, reduce the amount of oil and glaze on the skewers — it's better to drizzle them just before serving.

Fun Fact

💡

The classic insalata Caprese comes from Campania in Italy and is a tribute to the Italian colors (red, white, green). Served in the form of skewers, it has gained popularity as an appetizer at parties due to its ease of eating and impressive appearance.

Best for

Sylwester 2025 Przyjęcia koktajlowe Letnie garden party

Tips

🍽️ Serving

Serve the Caprese on a light, long platter to highlight the lines of the skewers. You can place small bowls with extra glaze and olive oil on the table for guests to season to their liking. For a heartier version, serve it on a bed of arugula and with slices of crispy baguette.

🥡 Storage

Store ingredients separately: skewers without glaze and oil in an airtight container in the refrigerator for up to 12 hours. Store the glaze and oil separately in the refrigerator (glaze in an airtight jar) and add just before serving. Do not freeze mozzarella or prepared skewers (loss of texture).

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