Bite-size caprese skewers with basil, cherry tomatoes, and mozzarella, finished with a glossy balsamic drizzle.
Intro
Some days call for an appetizer you can assemble in minutes that still looks like it came straight off a catering tray. Enter Caprese Sticks: the breezy, no-cook cousin of the classic Italian caprese salad, all stacked on a toothpick. They bring sun-kissed flavor to weeknights, picnics, and last-minute gatherings without requiring a hot oven or a sink full of dishes. If your goal is to keep things effortless and fresh, this is your go-to.
Each skewer layers sweet cherry tomato, tender basil, and creamy mozzarella with a light olive oil sheen and a tangy balsamic glaze. The flavors are simple and clean, staying true to Italian inspiration while being practical for modern entertaining. I love these for backyard grills and school events because they travel well and vanish even faster.
Why you’ll love it:
- No cooking and almost no cleanup.
- Easy to scale for a crowd.
- Naturally gluten free and vegetarian friendly.
- Bright flavors with a satisfying creamy bite.
- Looks elegant with minimal effort.
Yield: 24 sticks (serves about 6 as an appetizer, 4 sticks each)
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Cuisine: Italian-inspired
Flavor profile: fresh, creamy, herby, tangy
Keywords: caprese sticks, caprese skewers, no-cook appetizer, party snack, gluten free
Ingredients
- 24 cherry or grape tomatoes (about 1 pint / ~300 g)
- 24 ciliegine mozzarella balls (about 8–9 oz / 225–255 g)
- 24 fresh basil leaves (small-to-medium)
- 1 tbsp extra-virgin olive oil (15 ml)
- 2–3 tbsp balsamic glaze (30–45 ml)
- 1/4 tsp fine sea salt (1 g), plus more to taste
- 1/4 tsp freshly ground black pepper
- 24 cocktail picks or 4-inch skewers
- Optional: flaky salt for finishing, lemon zest, or red pepper flakes
💡 Shopping tip: Choose firm, glossy tomatoes and vacuum-packed mozzarella labeled “ciliegine” for consistent, bite-size pieces.
Step-by-Step Instructions
- Prep the ingredients (3 minutes): Drain mozzarella and pat dry with paper towels. Rinse and dry tomatoes and basil. If any mozzarella balls are large, halve them for even sizing. 💡 Tip: Patting the mozzarella dry helps the oil and seasoning cling so the skewers don’t taste watery.
- Skewer (8–10 minutes): Onto each pick, thread 1 tomato, fold a basil leaf in half, then add 1 mozzarella ball. Gently press to snug the stack without crushing.
- Season (1 minute): Arrange sticks on a platter. Drizzle with olive oil, then with balsamic glaze. Sprinkle evenly with salt and pepper.
- Finish and serve (1 minute): Add a pinch of flaky salt, lemon zest, or a few red pepper flakes if you like a little sparkle. Serve slightly chilled or at cool room temperature.
Variations & Substitutions
- Use cubed fresh mozzarella from a block if you can’t find ciliegine.
- Dairy free: swap in marinated firm tofu cubes.
- Low sugar: skip the glaze and add a few drops of balsamic vinegar instead.
- Protein boost: tuck in a ribbon of prosciutto between tomato and basil.
- Herb swap: try baby arugula or a small oregano sprig in place of basil.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble up to 24 hours in advance. Hold the olive oil, glaze, and salt until just before serving.
- Storage: Refrigerate in a covered container up to 2 days.
- Freezing: Not recommended.
- Reheat: Not applicable. If very cold, let stand 10 minutes so flavors bloom.
Nutritional Info (Estimated, per serving)
- Calories: ~170
- Protein: ~9 g
- Carbs: ~7 g
- Fat: ~12 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Pile onto a white platter with extra glaze for drizzling.
- Add a pesto swirl on the plate for dipping.
- Serve alongside crostini or focaccia.
- Pair with a crisp salad or antipasto board.
- Sip with Prosecco, a light Pinot Grigio, or sparkling water with lemon.
Recipe FAQs
Can I make these without balsamic glaze?
Yes. Use a drizzle of good balsamic vinegar or reduce balsamic in a small pan until syrupy, then cool.
What if I only have large tomatoes?
Cut cherry tomatoes in half or use small wedges of Roma tomatoes. Thread carefully so they don’t split.
Toothpicks or mini skewers?
Either works. For parties, 4-inch cocktail picks look polished and are easier to grab.
How many per person for a party?
Plan on 3–4 sticks per guest for light bites, 5–6 if they’re the main appetizer.
Can I marinate the mozzarella?
Yes. Toss the mozzarella with a teaspoon of olive oil, a pinch of salt, and lemon zest. Keep it light so basil stays perky.
Final Notes
Caprese Sticks are proof that simple ingredients can feel special when you treat them with care. With just a few pantry staples and market-fresh produce, you get a platter that’s colorful, crowd-pleasing, and easy to customize. If you make these for a gathering, snap a photo of your version and share what twist you tried. Did you add prosciutto, swap herbs, or keep things classic? I’m cheering you on from my kitchen and can’t wait to hear how they disappeared at your table.
