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Caprese Skewers

Caprese Skewers
If you cannot find bocconcini (small mozzarella balls) at your local market, you can use whole fresh mozzarella. Using a sharp chef's knife, cut the mozzarella into 1/2-inch slices, then cut each slice into 1/2-inch cubes.


  • 12 cherry tomatoes, halved lengthwise
  • 12 fresh mozzarella balls, halved
  • 12 large fresh basil leaves, torn in half
  • Olive oil for drizzling
  • Salt and freshly ground pepper, to taste


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

Arrange the skewers on a platter and drizzle with olive 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.) Makes 24 skewers.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).