So you’ve had tomatoes with basil and mozzarella before (the classic caprese), but have you ever thought about swapping out for strawberries? The sweet summer fruit pairs perfectly with the creamy mozzarella balls and the fragrant basil. These easy-to-eat skewers will quickly become your new favorite picnic or poolside appetizer. They’re so good, you might even eat them for dessert!
I like to stick with local berries. If you don’t have any available, stay with smaller varieties. They have a sweeter flavor and they’re easier to eat. I like to hull them too, so no bitter parts the berry have a chance to ruin the sweet and savory experience.
The basil was fresh and ready from the garden (finally!), so I just had to pick up the buffalo mozzarella balls from the grocery store — again, they’re just the right size of bite for an outdoor skewer.
And like any good caprese salad, it needed a drizzle of balsamic to bring it together. A good balsamic glaze will cling and finish off the dish off perfectly (or you can learn how to make one at home).
Strawberry caprese skewers
- One dozen 5-6″ skewers
- 1 pint fresh strawberries, washed and hulled, small to medium sized
- handful of fresh basil
- 1/2 pint fresh mozzarella balls
- Assemble skewers alternating between berry, basil and cheese. If berries are small, consider adding two.
- Place on serving platter. Drizzle with balsamic glaze or reduction.
ALSO TRY, Caprese garlic bread.