Making Mini Caprese Skewers is incredibly simple and requires minimal cooking skills. It’s more about assembly and ensuring you have fresh, quality ingredients. Here’s a step-by-step guide to creating these delightful appetizers:

1. Prepare the Tomatoes and Mozzarella: Begin by washing your cherry tomatoes thoroughly under cool water. Gently pat them dry with a clean kitchen towel or paper towel. This step is important as excess moisture can make the skewers slippery and less appealing. If you are using larger bocconcini mozzarella balls, you may want to halve or quarter them to make them a similar size to the cherry tomatoes for better balance and presentation on the skewers. If using ciliegine, they are usually perfectly sized as is. Drain the mozzarella balls from their liquid packaging and gently pat them dry as well to remove excess moisture.
2. Prepare the Basil: Wash the fresh basil leaves carefully under cool water. Pat them completely dry. It’s crucial to dry the basil leaves thoroughly because damp basil can become discolored and wilt quickly, especially if you are preparing the skewers ahead of time. Once dry, you can leave the basil leaves whole if they are small to medium in size. If you have larger basil leaves, you can fold them in half or even quarter them to make them more manageable for skewering and eating in one bite.
3. Assemble the Skewers: Now comes the fun part – assembling the skewers! You can use small wooden or bamboo skewers, typically 4-6 inches in length. For each skewer, start by threading a cherry tomato onto the skewer. Push it down about an inch from the pointed end. Next, take a fresh basil leaf (or folded piece) and thread it onto the skewer. You can fold the basil leaf in half lengthwise before threading it to make it more compact and easier to eat. After the basil, thread a mozzarella ball onto the skewer. Repeat this pattern – tomato, basil, mozzarella – until the skewer is nicely filled, typically with 3-4 repetitions of each ingredient depending on the skewer length and your preference. Ensure you leave a little space at the bottom end of the skewer for easy handling.
4. Arrange and Drizzle: Once all your skewers are assembled, arrange them attractively on a serving platter or a large plate. You can lay them flat, arrange them in a circular pattern, or even stand them upright in a glass or small vase for a more visually striking presentation. Now, it’s time to drizzle them with balsamic glaze. Using a spoon or a squeeze bottle, lightly drizzle the balsamic glaze over the skewers. Try to distribute the glaze evenly so that each skewer gets a touch of sweetness and tanginess. Be careful not to over-drizzle, as too much balsamic glaze can overpower the fresh flavors of the tomatoes and mozzarella.
5. Season and Finish: Finally, lightly drizzle the skewers with extra virgin olive oil. This adds a subtle richness and helps to bring all the flavors together. Season the skewers with a pinch of salt and freshly ground black pepper. Seasoning at the end enhances the overall taste of the skewers and balances the sweetness of the balsamic glaze. Taste one skewer and adjust seasoning if needed.
6. Serve Immediately or Chill: Mini Caprese Skewers are best served fresh, but they can be prepared a few hours ahead of time. If you are not serving them immediately, cover the platter with plastic wrap and store them in the refrigerator. It’s best to add the balsamic glaze just before serving to prevent it from making the basil leaves soggy and to maintain the vibrant appearance of the skewers. When ready to serve, arrange them beautifully and watch them disappear!