Caprese skewers with balsamic glaze
Cherry tomatoes, mini mozzarella balls and basil threaded onto skewers, then drizzled with a quick sticky balsamic reduction and good olive oil.
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 6
- Per serve
- 170 kcal
Ingredients
Method
Put the balsamic and brown sugar in a small saucepan over medium heat. Bring to a simmer and bubble for 5 to 6 minutes, swirling now and then, until reduced by about half and it coats the back of a spoon.
Take it off the heat and pour into a small bowl to cool; it thickens a lot as it cools, so stop before it looks like syrup in the pan.
While the glaze reduces, thread a cherry tomato, a basil leaf (folded in half if large) and a mozzarella ball onto a small skewer or toothpick, then repeat so each skewer holds two of each. You'll make 12.
Lay the skewers on a platter, drizzle with the olive oil and season with salt and pepper.
Drizzle the balsamic glaze over the top just before serving so the basil stays bright.
Tips
- Short on time? Use 2 tablespoons of store-bought balsamic glaze; check the label if you need it gluten-free.
- Fresh mozzarella can be made with animal rennet. If you're cooking for vegetarians, check the label for microbial or non-animal rennet.
- Assemble up to 2 hours ahead and keep covered in the fridge, but add the oil, seasoning and glaze just before serving.
