Caprese Skewers

Ingredients

Instructions

1. 1

   PREP INGREDIENTS: Remove mozzarella balls from liquid and pat dry with paper towels. Wash and dry the cherry tomatoes. Gently wash the basil leaves and pat completely dry - wet basil wilts quickly. Have 20 small wooden skewers or toothpicks ready.

2. 2

   ASSEMBLE SKEWERS: For each skewer, thread the ingredients in this order: First, fold a basil leaf in half and push the skewer through the center. Next, add one mozzarella ball (ciliegine size, about 1 inch). Finally, add one cherry tomato. Push ingredients to the bottom, leaving a little handle at the top. The basil should peek out between the cheese and tomato.

3. 3

   ARRANGE ON PLATTER: As you finish each skewer, lay it on a serving platter. Arrange them in neat rows or a circular pattern. Keep them at room temperature - cold mozzarella doesn't have as much flavor.

4. 4

   SEASON: Drizzle the olive oil evenly over all the skewers, making sure to coat the tomatoes and mozzarella. Sprinkle lightly with salt and freshly ground black pepper. The salt brings out the sweetness of the tomatoes and the creaminess of the cheese.

5. 5

   ADD BALSAMIC GLAZE: Just before serving (not earlier, or the glaze will pool), drizzle the balsamic glaze in a zigzag pattern over the skewers. The glaze should be thick and syrupy - if yours is thin, reduce it in a small saucepan over medium heat for 5 minutes until it coats a spoon.

6. 6

   SERVE IMMEDIATELY: These are best served within 30 minutes of assembly. If making ahead, assemble the skewers without the seasonings and refrigerate covered for up to 2 hours. Bring to room temperature, season, and add glaze just before serving.