Caprese Skull Skewers Balsamic (Print View)

Mozzarella, tomato, and basil on skewers with a balsamic web. Spooky, festive appetizer made for sharing.

# Components:

→ Skewers

01 - 24 small mozzarella balls
02 - 24 grape tomatoes
03 - 24 small fresh basil leaves
04 - 24 party picks

→ Balsamic Web

05 - 1/3 cup balsamic glaze
06 - 1 teaspoon olive oil
07 - Pinch of freshly ground black pepper

→ For Serving

08 - Sea salt, to taste
09 - Fresh basil, torn, for garnish

# Directions:

01 - Thread one grape tomato, one basil leaf, and one mozzarella ball onto each party pick. Ensure mozzarella balls are patted dry to prevent excess moisture.
02 - In a small bowl, combine the balsamic glaze, olive oil, and black pepper. Stir to integrate.
03 - Spoon the balsamic mixture onto a serving platter in a spiral pattern. Using the tip of a toothpick or a skewer, gently draw lines from the center outward to create a web effect.
04 - Arrange the prepared skewers attractively over the balsamic web. Finish by seasoning with sea salt and garnishing with torn fresh basil leaves.

# Expert Advice:

01 -
  • Ready in just 15 minutes
  • No cooking required
  • Impressive presentation with minimal effort
  • Perfect make-ahead party appetizer
  • Kid friendly yet sophisticated enough for adults
02 -
  • Can be assembled up to 4 hours ahead and refrigerated
  • The balsamic web can be made on the platter up to 2 hours before serving
  • Each skewer is approximately 35 calories, making them a lighter appetizer option
  • The contrast of colors makes them perfect for Halloween but also Christmas with their red and green elements
03 -
  • Pat the mozzarella pearls completely dry with paper towels before assembling to prevent excess moisture on your platter
  • For the cleanest web lines, transfer your balsamic mixture to a squeeze bottle with a fine tip
  • Create the web pattern by working quickly while the balsamic is still slightly fluid
  • For extra Halloween flair, add tiny olive slices as eyes on the mozzarella pearls
  • Serve at room temperature rather than straight from the refrigerator for the best flavor from the tomatoes and mozzarella
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