Kosher Caprese Skewers with Balsamic Glaze – Perfect Party Appetizer

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I’ve been making these kosher caprese skewers for years now, and they never fail to disappear within minutes at parties. The combination of fresh mozzarella, ripe tomatoes, and fragrant basil is classic for a reason, but what really sets these apart is the homemade balsamic glaze that adds that perfect sweet and tangy finish.

The beauty of caprese skewers lies in their simplicity, but getting them right requires attention to a few key details. First, you need really good tomatoes. I prefer cherry tomatoes because they hold their shape well on skewers and have that perfect bite-sized sweetness. The mozzarella should be fresh, not the low-moisture stuff you’d use for pizza. Look for those small bocconcini balls or buy a larger ball of fresh mozzarella and cut it into chunks yourself.

Getting the Best Ingredients for Caprese Skewers

Making your own balsamic glaze takes maybe ten minutes and it’s so much better than store-bought versions. You just simmer regular balsamic vinegar until it reduces by about half and becomes syrupy. The key is watching it carefully in the last few minutes because it can go from perfect to burnt pretty quickly. I usually make extra because it keeps well in the fridge and works great on salads too.

The Secret to Perfect Balsamic Glaze

These skewers work beautifully for any occasion where you need something that looks elegant but doesn’t require much fuss. They’re perfect for Shabbat appetizers, holiday gatherings, or even just a nice lunch with friends. I like to serve them alongside some crusty bread and maybe a simple green salad. The colors are gorgeous too, which doesn’t hurt when you’re trying to make a nice presentation.

Kosher Caprese Skewers with Balsamic Glaze - Perfect Party Appetizer - Italian recipe
I've been making these kosher caprese skewers for years now, and they never fail to disappear within minutes at parties. The combination of fresh mozzarella, ripe tomatoes, and fragrant basil is classic for a reason, but what really sets these apart is the homemade balsamic glaze that adds that perfect sweet and tangy finish. The beauty of caprese skewers lies in their simplicity, but getting them right requires attention to a few key details. First, you need really good tomatoes. I prefer cherry tomatoes because they hold their shape well on skewers and have that perfect bite-sized sweetness. The mozzarella should be fresh, not the low-moisture stuff you'd use for pizza. Look for those small bocconcini balls or buy a larger ball of fresh mozzarella and cut it into chunks yourself. Making your own balsamic glaze takes maybe ten minutes and it's so much better than store-bought versions. You just simmer regular balsamic vinegar until it reduces by about half and becomes syrupy. The key is watching it carefully in the last few minutes because it can go from perfect to burnt pretty quickly. I usually make extra because it keeps well in the fridge and works great on salads too. These skewers work beautifully for any occasion where you need something that looks elegant but doesn't require much fuss. They're perfect for Shabbat appetizers, holiday gatherings, or even just a nice lunch with friends. I like to serve them alongside some crusty bread and maybe a simple green salad. The colors are gorgeous too, which doesn't hurt when you're trying to make a nice presentation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Skewers
  • 1 pint cherry tomatoes
  • 8 oz fresh mozzarella bocconcini balls or cut into 1-inch cubes
  • 1/2 cup fresh basil leaves
  • 18 wooden skewers 6-inch length
For the Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
For Serving
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil for drizzling

Method
 

Make the Balsamic Glaze
  1. In a small saucepan, combine the balsamic vinegar and honey over medium heat.
  2. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the mixture reduces by half and coats the back of a spoon.
  3. Remove from heat and let cool. The glaze will continue to thicken as it cools.
Assemble the Skewers
  1. Wash and dry the cherry tomatoes. If using large fresh mozzarella, cut into 1-inch cubes.
  2. Thread each skewer in this order: cherry tomato, folded basil leaf, mozzarella piece, another folded basil leaf, and end with another cherry tomato.
  3. Repeat until you have 18 skewers, arranging them on a serving platter as you go.
Finish and Serve
  1. Drizzle the skewers lightly with olive oil and season with kosher salt and freshly ground black pepper.
  2. Just before serving, drizzle the cooled balsamic glaze over the skewers using a spoon or squeeze bottle.
  3. Serve immediately at room temperature for best flavor.

Notes

The balsamic glaze can be made up to 3 days ahead and stored in the refrigerator. The skewers are best assembled no more than 2 hours before serving to prevent the tomatoes from getting soggy. If you can't find bocconcini, regular fresh mozzarella works fine when cut into bite-sized pieces. For a variation, try adding a thin slice of avocado to each skewer.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 120
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 180mg 8%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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