Gluten-Free Caprese Skewers

Ingredients

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• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• 1 bunch fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 16 small skewers or toothpicks

Instructions

1. 1 Wash and thoroughly dry the cherry tomatoes and fresh basil leaves. Drain the fresh mozzarella balls and pat them gently with a paper towel to remove excess moisture. This ensures the skewers are not watery and the flavors are concentrated.
2. 2 Thread one cherry tomato, one fresh mozzarella ball, and one folded basil leaf onto each small skewer or toothpick. Repeat this pattern if your skewers are long enough, or simply create a single layer of each ingredient for a neat presentation. Aim to use about 16 skewers in total.
3. 3 Arrange the assembled skewers on a serving platter. Drizzle the extra virgin olive oil evenly over all the skewers, ensuring each component gets a light coating. Then, artfully drizzle the balsamic glaze over the top, creating a beautiful visual appeal.
4. 4 Lightly sprinkle the skewers with salt and freshly ground black pepper. Taste a small piece to ensure the seasoning is balanced; you can add a touch more salt or pepper if desired, but be careful not to overpower the fresh ingredients. This step takes about 1 minute.
5. 5 Serve these vibrant gluten-free Caprese skewers immediately for the best texture and flavor. They are best enjoyed fresh, but can be covered and refrigerated for up to 2 hours if needed, though the basil may wilt slightly.

Nutrition (per serving)

Tips & Notes

• Refrigerate covered leftovers and eat them within 1 day. The basil darkens and the tomatoes soften, so slide everything off the skewers and serve it as a salad.
• One-bite version for a crowd: use mozzarella pearls and halve the cherry tomatoes, then thread a tomato half, a pearl and a small basil leaf onto cocktail picks.
• Balsamic glaze is a reduction, but some brands add thickeners or flavorings. Buy one labeled gluten-free, or simmer 1/2 cup balsamic vinegar for 8 to 10 minutes until it coats a spoon.
• Assemble up to 2 hours ahead, cover and refrigerate, and add the oil, glaze and salt just before serving so the basil stays green and the tomatoes do not weep.
• Use the ripest cherry or grape tomatoes you can find; in a three-ingredient bite they carry most of the flavor.

Common questions