Caprese on a Stick Recipe

These are the best for a health conscious appetizer, but to help kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the appetizer. For different variations/flavor try adding garlic, red pepper flakes, etc., while reducing. Note: the vinegar will naturally sweeten as it reduces and will keep for months properly stored.

I had this appetizer several years ago at the wedding of a cousin in Italy --- the groom is a chef and has a restaurant on the Italian Riviera. At the wedding, the "Caprese" was offered on a skewer, the tomatoes being a bit larger than our "cherry tomatoes" - and - there were two of everything separated by a basil leaf (not folded). We have made these many times since, using a toothpick with small tomatoes and tiny mozzarella balls for a cocktail party "finger food" --- and using a skewer for serving with a dinner. I can tell you this, as I am sure you have heard many times, an essential of the Italian table has always been that the ingredients are the stars and are used when in season, bought from weekly itinerant farmers' street markets. In Italy, "picked-fresh" tomatoes are very accessible and plentiful, and so this "appetizer" is not a big problem for the 140 plus wedding guests. There is no vinegar involved --- the "fresh-picked" tomatoes were delectable on their own (as they are here when in season) and so the fresh mozzarella and basil (Liguria is famous for its basil, and it was there that Pesto was born). The only thing that is used is the best Olive Oil and fresh lemon juice, with a bit of salt, if desired - and, as I recall, this is true when this "salad" is served in Capri, where it originated, as well as other places in that area. Of course, one can "tweak" any recipe to taste - just thought I'd contribute to the discussion, for what it's worth.

Easy, delicious and impressive appetizer. Brought 2 huge trays for Thanksgiving and they were all gone. I used the big tub of marinated Mozzarella balls from Costco (didn't use the marinade in the final dressing though). I also mixed the Olive oil with a quality Balsamic Vinegar. I did not put the dressing on until right before serving... And , instead of toothpicks, I used 4" skewers that I found at the supermarket. It just didn't work for me to use toothpicks, they were too short.

The ingredients should be corrected. Cherry tomatoes 'halved' would be very messy and the video shows them whole. I'd be upset if I didn't know any better and had started by halving my tomatoes!

I made this and everyone loved it. The only change I made was to create a dressing with 1/3 balsamic vinegar, and 2/3 olive oil. I added salt and garlic powder to my "dressing." Then I brushed this over the caprese sticks. People went mad for this.

I have been making these for years and everybody LOVES them! Instead of putting a basil leaf of the stick, I just alternate the mozzarella and the cherry tomatoes. Then before serving, I roll up the basil leaves and cut them to make ribbons, I sprinkle over the skewers. Then....I take some balsamic vinaigrette and drizzle over everything. So easy, but so delicious!

My 3-stars is for as it is written, which to me leaves out an important ingredient: reduced balsamic vinegar. I made these (half a mozzarella ball, and I used seasoned and marinated mozzarella rather than plain)), half a grape/cherry tomato, and one large basil leaf per toothpick. Then I drizzled in high quality olive oil, and reduced balsamic vinegar. Then salt and pepper. To make the balsamic reduction, just boil it for a short time till it's about half the quantity. It becomes thicker and more syrup like. Cool, then use for drizzling.

This was so good! I left the cherry tomatoes whole and couldn't find any boccocini, so I just cut up a block of mozzarella into cubes. After skewering, I marinated them overnight with the olive oil, salt, and pepper, and added a few fresh sprigs of rosemary. It came out perfect and these were a hit at my New Years party. I used 4 inch bamboo skewers and ended up with about 24 skewers, each one using 2 cherry tomatoes, 2 cubes of cheese, and 1-2 basil leaves (some of which I cut in half becuase mine were kind of huge).

A few suggestions to make this much tastier (in my humble opinion). Use the marinated mozzarella balls that you can find in most stores that have olive oil and Italian herbs and spices.Assemble cherry tomatoes and cheese on tooth picks and put on your favorite serving dish. Then drizzle balsamic glaze over them and dot the tops with basil paste. A little sea salt over the top won't hurt either. You can buy the glaze by the vinegar and the basil paste is in a tube by the herbs in the produce section. They will disappear quickly at your next party.

Easy to make and a very pretty appetizer for a party. I did marinate the cheese for a few days prior to assembling using a recipe from this site, but would be delicious plain. I just wanted to up the flavor a bit to go along with the other appetizers planned. I used the leftover tomatoes and cheese in a bowl the next night to serve with dinner.

What an awesome and delicious appetizer. I made it for Happy Hour at my parents' house and there weren't any leftovers. The only thing I did differently was made a quick and easy balsamic vinaigrette dressing and let them marinate awhile before serving them.

I honestly can’t recommend this enough.

Everyone loved these! Also drizzled some balsamic reduction.

An easy and popular appetizer to share. I used the mozzarella pearls that come marinated in olive oil and herbs, and by the time I had finished assembling the skewers there was herb olive oil on the tomatoes and basil. I will make this again and again.

So simple, colorful and tasty! The hardest part about making these was finding the small picks where I live.

simple to make , but bold flavors. I used a balsamic vinegar reduction as well as the olive oil.

Yummy and easy to make! I added cut basil on top as well for a garnish!

delicious

Found this recipe last year, LOVE IT!! It's impressive and delightfully simple for socializing!!

The only changes I made were to add two pieces of mozzarella instead of one, and rolled them into some good olive oil before placing onto a serving plate. Especially liked that it was easy, clean, even though a bit time consuming. A good one for children to make and proudly serve.