Caprese Skewers



  • Fresh mozzarella cheese balls (bocconcini), 12, halved
  • Cherry tomatoes, 12, halved lengthwise
  • Fresh basil, 12 large leaves, torn in half
  • Olive oil, for drizzling
  • Salt and freshly ground pepper


  • Assemble the skewers

    Thread 1 mozzarella ball half, 1 tomato half, and 1 basil leaf half on a wooden toothpick. Repeat to create the remaining skewers.

  • Arrange on a platter

    Place the caprese skewers on a platter and drizzle with the oil. Season generously with salt and pepper and serve. (The skewers may be covered and refrigerated for up to 2 hours; serve chilled or at room temperature.)