Marinated Mozzarella Caprese Skewers with Basil and Balsamic Glaze

Steps

1. Step 1

   In a medium bowl, stir together the olive oil, minced garlic, oregano, kosher salt, red pepper flakes and lemon zest. Add the drained, patted-dry mozzarella balls and turn gently to coat.

   5 min

   • 16 oz mini fresh mozzarella balls (bocconcini or ciliegine), drained
   • 1/3 cup extra-virgin olive oil
   • 2 cloves garlic
   • 1 tsp dried oregano
   • 1/2 tsp kosher salt
   • 1/4 tsp red pepper flakes
   • 1/2 tsp lemon zest
2. Step 2

   Cover and let the mozzarella marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours. If chilled, let it sit out 20 minutes before assembling so the oil loosens and the cheese tastes creamy.

   30 min, hands-off

3. Step 3

   Meanwhile, make the glaze: combine the balsamic vinegar and honey in a small saucepan and bring to a simmer over medium heat. Simmer, stirring now and then, until reduced to about 1/4 cup and syrupy enough to coat the back of a spoon, 8 to 10 minutes. Watch it near the end so it doesn't scorch; it thickens more as it cools. Pour into a small bowl and cool to room temperature.

   10 min

   • 1 cup balsamic vinegar
   • 1 tbsp honey
4. Step 4

   Rinse the tomatoes and pat dry. Pick 48 small basil leaves from the bunch (tear any large leaves in half).

   5 min

   • 24 cherry or grape tomatoes
   • 1 bunch fresh basil
5. Step 5

   Assemble each skewer: thread on a tomato, a folded basil leaf, a marinated mozzarella ball, a second folded basil leaf, then a second tomato. Push the pieces snugly together but don't crush them. Repeat to make 24 skewers, using 48 tomatoes total (two per pick) if you have them, or one tomato per pick for a smaller bite.

   12 min

   • flaky sea salt and black pepper
6. Step 6

   Arrange the skewers on a platter. Spoon over any leftover marinade oil, drizzle generously with the cooled balsamic glaze, and finish with flaky sea salt and a few grinds of black pepper. Serve within 2 hours, or chill up to 4 hours and glaze just before serving.

   3 min

   • flaky sea salt and black pepper
   • 24 short wooden skewers or cocktail picks (4-inch)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026